3/4 cup good olive oil - a little extra for the beef
kosher salt and fresh black pepper
2 extra large egg yolks. at room temperature
2 tsp dijon mustard at room temperature
2 anchovy fillets (optional)
1/2 cup freshly grated Italian Parmesan cheese, plus shaved parmesan for the garnish
2 tablespoons of capers, drained
3 cups of baby arugla
1/4 cup canola oil
flakes of seas salt such as Maldon for sprinkling
1 tablespoon of chopped garlic ( 3 cloves)
Rub the beef with the olive oil and sprinkle
all over with 2 tsp of kosher salt and 1 tsp of
freshly ground black pepper.
Heat a saute pan over high heat and sear the
filet on all sides. Wrap the beef in plastic
wrap and freeze for 2 hours, turning once to
ensure it freezes evenly.
Meanwhile, place the egg yolks, mustard,
anchovies, lemon juice, 2 and 1/2 tsp of kosher
salt and 1 tsp pepper in a food processor
fitted with the steel blade and process for 15
Combine the 3/4 cup olive oil and 1/4 cop of
canola oil in glass measuring cup. With the
food processor running, slowly pour the oils
down the feed tube In a stream. Add the grated
Parmesan and pulse to combine.
Remove the beef from the fridge and untie the
string. Slice it very thin with a sharp knife.
(very thin). Place 5 slices on each dinner
plate in a single layer. Drizzle the beef
generously with the dressing.
Then in this order sprinkle with capers, kosher
salt, pepper, arugula , shaved parmesan and sea
Serve at room temperature with a pitcher of extra
dressing on the side.
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