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Seared Lemon-Pepper Beef Carpaccio

Seared Lemon-Pepper Beef Carpaccio
Prep Time
10 min
Cook Time
2 min
Yields
2 servings

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.

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ingredients

Carpaccio

5
oz piece beef tenderloin
1
tsp olive oil
1
Tbsp lemon pepper*
½
Tbsp salt
1
handful rosemary leaves
Pecorino Romano cheese (or Parmesan)
baby arugula
1
Tbsp capers

Aioli

1
large egg yolk
2
cloves garlic, minced
½
cup olive oil
1
tsp lemon juice, more to taste
sea salt and cracked black pepper
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directions

Step 1

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.

Step 2

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.

Step 3

* Lemon pepper is a seasoning of cracked black peppercorns and granulated lemon zest and can be found where you might buy better quality spices.

Step 4

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.

Step 5

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.

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