This Seared Lemon-Pepper Beef Carpaccio served with a handful of baby arugula and slivers of Pecorino Romano with garlic aioli and slices of toasted Ciabatta bread, literally it took minutes to make.
Courtesy of Darina Kopcok of Gratinée.
Finely chop the rosemary leaves and spread on a clean cutting board to mix with the salt and lemon pepper. Rub the olive oil on the outside of the meat and press into the salt mixture.
Heat a cast iron pan on the stove on maximum heat. Sear the tenderloin on each side for 1 minute until just brown; immediately remove from pan and place back onto the cutting board. Holding the meat with tongs, slice very thinly with a sharp chef’s knife and press each piece with the backside of the knife to thin it down further. Arrange on a platter.
* Lemon pepper is a seasoning of cracked black peppercorns and granulated lemon zest and can be found where you might buy better quality spices.
To make the aioli, press garlic into the egg yolk with a fork to develop the flavour; add lemon juice, salt and pepper. Whisk a few drops of olive oil into the egg yolk until it starts to thicken and emulsify. Continuing to whisk, start pouring the rest of the oil in a very slow and thin stream until the aioli is completely thickened.
Garnish carpaccio with capers, thinly grated slivers of cheese and a couple handfuls of arugula. Add small dollops of aioli and serve the rest on the side.