Peppercorn Seared Prime Beef Carpaccio Recipe
Shallots, Capers, Truffle Oil, Sea Salt, Parmesan
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Beef
Wrap the prime beef tenderloin tightly in plastic wrap and freeze for about 1-2 hours until firm but not completely frozen. This will make it easier to slice thinly.
- 2
Crack the Peppercorns
In a small pan, lightly toast the black peppercorns over medium heat until fragrant. Use a mortar and pestle or a rolling pin to crack the peppercorns coarsely.
- 3
Slice the Beef
Once the beef is firm, remove it from the freezer and unwrap. Using a sharp knife, slice the beef as thinly as possible against the grain.
- 4
Arrange on a Plate
Arrange the beef slices on a large serving platter, overlapping them slightly.
- 5
Prepare the Topping
Finely chop the shallots and capers. In a small bowl, mix them with the truffle oil and sea salt.
- 6
Garnish the Carpaccio
Drizzle the shallot and caper mixture over the arranged beef slices. Shave the Parmesan cheese over the top using a vegetable peeler.
- 7
Serve
Serve immediately as an appetizer, garnished with additional cracked pepper if desired.