Beef carpaccio is something I rarely order at restaurants, probably because I worked in two restaurants that served beef carpaccio. That said, I think it’s a fine dish, if the beef is good and the preparation simple.
I actually didn’t have carpaccio on the brain when I went to the store for dinner last week. But after inexplicably purchasing just one four-ounce beef tenderloin filet (for two people), I thought it would be a good way to extend this paltry steak into a suitable meal. I’ve always been pretty resourceful in the kitchen. I think it has something to do with my tough childhood, growing up on the prairie in the Dust Bowl Days, having to eat my favorite horse for Christmas dinner.
This isn’t a classic carpaccio, for the meat gets seared on the grill. But I like it for the added texture and contrast.
Beef Carpaccio with Arugula Salad
beef tenderloin filet (2 oz. per person)
portabella mushroom, gills scraped, thinly sliced
grana padano cheese (or parm)
white truffle oil (if you have it)
salt and pepper
Liberally oil, salt, and pepper filet. Grill over high heat, just until both sides are seared hard. Do not grill any longer than 3-4 minutes. If you like your steak more well-done, then carpaccio is not a dish for you. Try a hamburger or something.
Let steak rest for five minutes, slice thinly. Arrange on plates. This can even be done a few hours in advance of dinner, with refrigeration, if you’re hosting guests or doing multiple courses. If so, pull the plates from the fridge an hour before you plan on serving.
Toss arugula with mushroom, cheese, olive oil, dash of white truffle oil, lemon, salt and pepper.
Full Disclosure: I contrived this entire recipe so I would have an excuse to post this video.*