📝 About This Recipe
This sophisticated take on the classic Italian appetizer bridges the gap between raw carpaccio and traditional roast beef, offering a melt-in-your-mouth texture with a savory seared crust. By briefly roasting a high-quality beef tenderloin to a perfect rare, we achieve a safe yet silky center that slices into elegant, paper-thin ribbons. Finished with peppery arugula, salty Parmigiano-Reggiano, and a decadent truffle-infused dressing, this dish is a show-stopping centerpiece for any gourmet gathering.
🥗 Ingredients
The Beef & Rub
- 1.5 lbs Beef Tenderloin (center-cut Chateaubriand, trimmed of silver skin)
- 2 teaspoons Kosher Salt
- 1 tablespoon Black Peppercorns (coarsely cracked)
- 1 tablespoon Fresh Rosemary (finely minced)
- 1 tablespoon Fresh Thyme (finely minced)
- 2 tablespoons Grapeseed Oil (or any high-smoke point oil)
Truffle Aïoli
- 1/2 cup Mayonnaise (high-quality or homemade)
- 1 teaspoon Black Truffle Oil (adjust to taste)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 clove Garlic (grated into a paste)
Garnish & Assembly
- 2 cups Baby Arugula (washed and dried)
- 2 ounces Parmigiano-Reggiano (shaved into large curls)
- 2 tablespoons Nonpareil Capers (drained and patted dry)
- 1 tablespoon Extra Virgin Olive Oil (for drizzling)
- 1/2 teaspoon Flaky Sea Salt (such as Maldon)
👨🍳 Instructions
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1
Remove the beef tenderloin from the refrigerator 30 minutes before cooking to bring it to room temperature. Pat it thoroughly dry with paper towels.
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2
In a small bowl, combine the kosher salt, cracked black pepper, minced rosemary, and minced thyme. Rub this mixture evenly over all sides of the beef, pressing firmly so the crust adheres.
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3
Preheat your oven to 425°F (220°C). Heat the grapeseed oil in a heavy, oven-safe cast-iron skillet over high heat until it just begins to smoke.
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4
Carefully place the beef in the hot skillet. Sear for 1.5 to 2 minutes per side, including the ends, until a deep golden-brown crust has formed all over.
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5
Transfer the skillet directly into the preheated oven. Roast for 8 to 12 minutes, or until an instant-read thermometer inserted into the thickest part reads 115°F (46°C) for rare/blue.
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6
Remove the beef from the oven and transfer it to a plate. Let it cool at room temperature for 15 minutes, then wrap it tightly in plastic wrap and place it in the freezer for 1 to 2 hours. This 'flash-freeze' makes it firm enough to slice paper-thin.
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7
While the beef is chilling, prepare the truffle aïoli by whisking together the mayonnaise, truffle oil, lemon juice, and grated garlic in a small bowl. Set aside in the fridge.
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8
Once the beef is firm but not frozen solid, remove the plastic wrap. Using your sharpest carving knife or a meat slicer, cut the beef into translucent, paper-thin slices.
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9
Arrange the slices on a large chilled platter, slightly overlapping them to cover the surface of the plate.
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10
Lightly toss the baby arugula with a teaspoon of olive oil and a pinch of salt. Scatter the greens over the center of the beef.
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11
Drizzle the truffle aïoli over the beef in a decorative zig-zag pattern. Garnish with shaved Parmigiano-Reggiano, capers, and a final sprinkle of flaky sea salt.
💡 Chef's Tips
Use a center-cut tenderloin (Chateaubriand) for uniform slices and the most tender texture. Do not skip the chilling/freezing step; it is the secret to achieving professional, thin slices without tearing the meat. If you don't have truffle oil, a high-quality balsamic glaze or a lemon-caper vinaigrette makes an excellent substitute. Always slice against the grain of the meat to ensure every bite is exceptionally tender. Ensure your skillet is screaming hot before searing to get a crust without overcooking the interior.
🍽️ Serving Suggestions
Serve with warm, thinly sliced toasted baguette or crostini to scoop up the beef and toppings. Pair with a crisp, dry sparkling wine like Prosecco or a light-bodied red like Pinot Noir. Add a few pickled red onion slivers or cornichons for an extra hit of acidity. Present on a chilled marble slab to keep the beef at the perfect serving temperature during a party.