Name: Fred’s Sechelts BEEF CARPACCIO (GF) Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb beef tenderloin (trimmed, very cold); 2 tbs extra-virgin olive oil; 1 tsp sea salt (fine); 0.5 tsp freshly ground black pepper; 2 cups fresh arugula (packed); 0.5 cups ricotta (whole-milk) or crème fraîche; 2 tbs Greek yogurt (plain, 2% or full-fat); 1 tbs lemon juice (fresh); 2 tbs extra-virgin olive oil; 0.5 tsp salt; 0.25 tsp black pepper; 2 oz ricotta salata (crumbled or shaved); 0.25 oz black truffle (fresh) or truffle oil; 0.5 cups arugula (small handful for topping); 6 each black olives (pitted, small, or mixed olives); 3 tbsp pickled shallots (sliced); 1 tsp Italian chili crisp; 1 tbs microgreens or parsley (optional); 1 each shallot (small, thinly sliced); 3 tbs white wine vinegar; 2 tbs water; 1 tsp sugar; 0.25 tsp salt

Method

Pickled Shallots (if making)

Quick-pickle shallot

Thinly slice the shallot. In a small heatproof bowl or jar combine white wine vinegar, water, sugar and salt; stir until dissolved. Add sliced shallot, press down so submerged, cover and let sit at room temperature for at least 15 minutes (can refrigerate up to 24 hours). Drain before using.

Arugula Crema

Blanch and blend arugula

Bring a small pot of water to a boil. Add the arugula and blanch for 10–15 seconds until bright green. Immediately transfer to an ice bath to stop cooking; drain and squeeze out excess water. Place arugula in a blender or food processor with ricotta (or crème fraîche), Greek yogurt, lemon juice, olive oil, salt and pepper. Purée until completely smooth, scraping down sides as needed. Adjust seasoning. If too thick, add 1–2 teaspoons water or olive oil to reach a pumpable crema consistency. Chill until assembly.

Beef & Assembly

Freeze and slice beef

Pat the trimmed beef tenderloin dry and season lightly with 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper. Drizzle 2 tablespoons olive oil and rub evenly. Wrap the beef tightly in plastic wrap and place in the freezer for 20–30 minutes until very firm but not frozen solid — this makes slicing paper-thin easier. Using a very sharp knife, slice the beef across the grain as thinly as possible (about 1–1.5 mm). Arrange slices in an even single layer on chilled plates, slightly overlapping.

Dress and garnish

Using a spoon or squeeze bottle, dot or lightly smear the arugula crema around and over the beef slices (about 1–1.5 tablespoons crema per plate depending on portion). Scatter small crumbles or thin shavings of ricotta salata evenly over the beef. Thinly shave or grate the black truffle over the top (or lightly drizzle 1/4–1/2 teaspoon truffle oil if using). Halve or roughly chop the olives and distribute across the carpaccio. Add pickled shallot slices sparingly (about 1 tablespoon per serving) to provide acidity. Finish with small leaves of arugula, a few microgreens or parsley, and a light drizzle of extra-virgin olive oil if desired. Add tiny dots or streaks of Italian chili crisp (about 1/2–1 teaspoon per plate) to taste — serve conservatively as it is spicy.

Final seasoning and serve

Taste one bite and adjust with a small pinch of flaky salt and a crack of black pepper if needed. Serve immediately while beef is cool and crema chilled.

Beef Carpaccio (gf) Recipe