Beef Carpaccio Two Ways

 Beef Carpaccio Two Ways

 4 Servings | 15-minute Prep Time | 1-2 hour Rest Time

Ingredients 

For the Protein: 

16 oz. Beef Tenderloin or Top Sirloin 

Salt

For the Traditional Method (4 servings): 

2 Tbsp. Mayonnaise 

2 Tbsp. Ground White Pepper

1 Tbsp. Worcestershire Sauce 

1 Tbsp. Fresh Lemon Juice 

Salt

For the Modern Method (4 servings):

2 c. Arugula 

2 Tbsp. Capers

8 Tbsp. Shaved Parmesan

Fleur de Sel

Extra Virgin Olive Oil

Instructions

For the Protein: 

Trim all excess fat and tissue from the protein until it is a clean cylinder. 

Tightly wrap the protein in plastic wrap. 

Freeze the protein until firm, but not frozen solid. About 1 hour. 

Remove the protein from the freezer. 

Using a very sharp knife, thinly slice the protein. 

Place the protein slices on parchment paper, then place another piece of parchment paper on top of them. Using a rolling pin, work the protein until it is nearly see-through. 

Season the slices with salt. 

Place the rolled out slices on plates and place the protein back in the fridge for 20-30 more minutes. 

For the Traditional Preparation: 

Mix the mayonnaise, ground white pepper, Worcestershire sauce, fresh lemon juice, and salt until thoroughly combined.

Drizzle the mixture over the protein slices. 

Serve immediately. 

For the Modern Preparation:

Top the protein slices with the arugula, parmesan, and capers. 

Sprinkle the protein slices with Fleur de Sel and drizzle the plate with Extra Virgin Olive Oil. 

Serve Immediately.