Pepper Encrusted Filet Carpaccio Recipe

Name: Bud's at Silver Runs Pepper Encrusted Filet Carpaccio Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 0.5 lb beef tenderloin (filet), trimmed; 0.5 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbs mixed whole peppercorns (black, white, pink, green); 1 tsp neutral oil (canola or grapeseed), for searing; 0.5 cup mayonnaise; 1.5 tbs prepared horseradish (creamed); 1 tsp fresh lemon juice; 0.5 tsp Dijon mustard; 0.5 tsp garlic, finely grated or minced; 1 tsp extra-virgin olive oil; 0.25 tsp salt; 0.125 tsp freshly ground black pepper; 1 tbs capers, rinsed and drained; 1 tsp flat-leaf parsley, finely chopped; 1 tsp extra-virgin olive oil, for finishing; 0.125 tsp freshly ground black pepper (optional); 0.25 cup microgreens or arugula (optional); 2 each fresh lemon wedges (optional)

Inspired by Bud's at Silver Run

Time45m

Serves2

With horse radish aioli

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Ingredients

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Beef

1/2 lb beef tenderloin (filet), trimmed

1/2 tsp kosher salt

1 tsp freshly ground black pepper

2 tbs mixed whole peppercorns (black, white, pink, green)

1 tsp neutral oil (canola or grapeseed), for searing

Horseradish Aioli

1/2 cup Mayonnaise

1 1/2 tbs prepared horseradish (creamed)

1 tsp fresh lemon juice

1/2 tsp Dijon mustard

1/2 tsp garlic, finely grated or minced

1 tsp extra-virgin olive oil

1/4 tsp Celtic sea salt

1/8 tsp freshly ground black pepper

Garnish & Assembly

1 tbs capers, rinsed and drained

1 tsp flat-leaf parsley, finely chopped

1 tsp extra-virgin olive oil, for finishing

1/8 tsp freshly ground black pepper (optional)

1/4 cup microgreens or arugula (optional)

2 each fresh lemon wedges (optional)

Method

Beef

Freeze briefly

Wrap the trimmed beef tenderloin tightly in plastic wrap and place it in the freezer for 20–30 minutes. This firms the meat so you can slice it paper-thin for carpaccio.

While the beef chills, crush the mixed whole peppercorns. Place them in a zip-top bag and bash with a rolling pin or use a mortar and pestle to coarsely crush — you want mostly coarse pieces, not a powder.

Season the surface of the filet lightly with kosher salt and the measured freshly ground black pepper.

Heat a small skillet over medium-high heat and add 1 tsp neutral oil. When the oil is shimmering, sear the filet on all sides for 30–45 seconds total just to develop a faint crust — do not cook through. Remove and let rest until cool to the touch (5–8 minutes).

While still slightly warm, press the crushed peppercorn mixture evenly over the exterior of the filet so the crushed pepper adheres. Let the filet return to near-chilled (place briefly in the refrigerator for 5–10 minutes if needed) so it’s very cold for slicing.

Using a very sharp knife, slice the beef as thinly as possible (aim for translucent slices). If desired, place each slice between sheets of plastic wrap and gently pound with a flat meat mallet to further thin to about 1 mm. Arrange slices in a single overlapping layer on chilled plates.

Horseradish Aioli

In a small bowl combine 1/2 cup mayonnaise, 1 1/2 tbsp prepared horseradish, 1 tsp lemon juice, 1/2 tsp Dijon mustard, and 1/2 tsp grated garlic. Whisk to combine until smooth.

Slowly whisk in 1 tsp extra-virgin olive oil to slightly loosen the aioli. Taste and season with 1/4 tsp salt and 1/8 tsp black pepper. Adjust lemon or horseradish to taste for brightness or kick. Chill until ready to plate.

Garnish & Assembly

Spoon small quenelles or dots of the horseradish aioli across the arranged beef slices (about 1/2 to 1 tsp of aioli per portion, more to taste).

Scatter the rinsed capers and chopped parsley over the carpaccio. If using, arrange a small handful (about 1/4 cup) of microgreens or arugula at one side of the plate.

Drizzle 1 tsp extra-virgin olive oil lightly over the beef and finish with a light grind of black pepper if desired. Serve immediately with lemon wedges on the side for a finishing squeeze.

Serve chilled or at cool room temperature. Carpaccio is best eaten the same day it’s prepared.