Filet of Beef Carpaccio Recipe

• Difficulty: Easy
• Servings: 6 to 8
• Nutritional Information per Serving (1 of 8 servings):
  • Calories: 476
  • Total Fat: 44 g
  • Saturated Fat: 10 g
  • Carbohydrates: 2 g
  • Dietary Fiber: 0 g
  • Sugar: 1 g
  • Protein: 19 g
  • Cholesterol: 121 mg
  • Sodium: 315 mg
• Total Time: 2 hr 20 min (includes chilling time)
• Active Preparation Time: 20 min

Ingredients

• 1 pound filet of beef, trimmed and tied
• cup quality olive oil, plus additional for the beef
• Kosher salt and freshly ground black pepper
• 2 extra-large egg yolks, at room temperature
• 2 teaspoons quality Dijon mustard, room temperature
• 1 tablespoon chopped garlic (about 3 cloves)
• 2 anchovy fillets, drained
• cup freshly squeezed lemon juice, at room temperature (from 2 to 3 lemons)
• cup canola oil
• cup freshly grated Italian Parmesan cheese, plus shaved Parmesan for garnish
• 2 tablespoons drained capers
• 3 cups baby arugula
• Flaked sea salt such as Maldon, for sprinkling

Instructions

1. Imagine the sizzle of premium filet mignon as you coat it generously with olive oil, then season evenly with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Heat a saut pan on high and sear the filet on every side, turning with tongs for that perfect crust. Wrap tightly in plastic and freeze for 2 hours, flipping once for even chillingthis step makes slicing a dream!
2. While the beef chills, whip up a creamy, zesty dressing that'll elevate every bite: In a food processor, blend egg yolks, Dijon mustard, garlic, anchovies, lemon juice, 2 teaspoons kosher salt, and 1 teaspoon black pepper for 15 seconds. Combine cup olive oil and canola oil, then drizzle in slowly with the processor running. Pulse in grated Parmesan for silky perfection.
3. Unwrap the beef, remove the string, and slice paper-thin with a sharp knife. Fan out 5 elegant slices on each plateyour guests will be wowed!
4. Drizzle generously with dressing, then layer on capers, a pinch of kosher salt and pepper, fresh baby arugula, shaved Parmesan, and a sprinkle of flaked sea salt. Serve at room temperature right away, with extra dressing on the side. This showstopper is ready to impresseasy elegance at its finest!

Reprinted from Cook Like a Pro, Copyright 2018 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.