You’ll need, for two large servings:
• one pound of prime filet mignon, trimmed of excess fat and silverskin (you’ll have leftovers)
• vegetable oil, for frying
• 1/4 cup of capers, drained and dried
• 1/4 cup of mayonnaise, preferably homemade
• 1 tablespoon dijon mustard
• 1 tablespoon water
• 1 teaspoon extra virgin olive oil, plus more for garnish
• cracked black pepper
• fleur de sel (delicate sea salt crystals from France)
• one shallot, thinly shaved, briefly soaked in cold water in cold water and drained
• 2 tablespoons chives, cut into short batons
• 1/4 cup excellent parmesan cheese, shaved and crumbled
• 1 cup of baby arugula, washed well and dried
• good balsamic vinegar
• sliced baguette, toasted or grilled.
Prep the carpaccio:
Wrap the filet in plastic and put it in the freezer for 30 minutes. Once it’s firmed up it’ll be easier to slice thinly. Remove plastic and, using a very sharp slicing knife, cut slices a 1/4-inch thick. I like to use three or four slices per serving.
You’ll need to pound out the meat with a mallet. To do this I recommend taking apart a ziploc bag (one for each serving). Cut off the “zipper” with scissors and run a sharp knife down the insides of the two sides of the bag to slit open. Leave the bottom portion of the bag attached at the fold, so that you have a large plastic surface, top and bottom, to pound out the filet.
|Slice your meat thinly.|
Open trimmed bag and lay three or four slices on the bottom half. Fold the top half over and gently flatten the meat slices until they are uniformly thin, about 1/16 – 1/8 inch in thickness. In doing so the meat slices will spread out and converge in the middle.
|Beat your meat.|
|Ready for the freezer.|
|Make the dijon aioli.|
|All your garnishes: fried capers, arugula, dijon aioli, minced chives,
shaved parmesan, shaved shallots.
Over the carpaccio drizzle a tablespoon or two of the aioli, drizzle a teaspoon or more of olive oil. Sprinkle some fleur de sel over the top, crack some black pepper as well. Scatter a small fistful of parmesan, plus chives, a few slices of shallot, and some fried capers.
In a small bowl lightly dress the arugula with a tiny amount of balsamic vinegar and olive oil. Place this salad atop the carpaccio. Serve with toasted or grilled baguette and eat up!
|Same dish, different plate.|