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Filet of beef Carpaccio Recipe


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     Filet of beef Carpaccio

Category   Appetizers
Sub Category   None

1 and 1/4 pounds filet of beef , trimmed and tied
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 seconds. 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 salt.
Serve at room temperature with a pitcher of extra dressing on the side.

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