📝 About This Recipe
Originally conceived at Harry's Bar in Venice, this elegant dish celebrates the sublime tenderness of premium raw beef sliced to a paper-thin consistency. Our version elevates the classic with a whisper of truffle oil and the sharp, nutty crunch of aged Parmigiano-Reggiano, creating a sophisticated balance of textures. It is a masterclass in minimalism, where the quality of the ingredients speaks louder than the complexity of the technique.
🥗 Ingredients
The Beef
- 1 lb Beef Tenderloin (Center-cut (Chateaubriand), trimmed of all silver skin and fat)
- 1 tablespoon Extra Virgin Olive Oil (For searing the exterior)
- 1/2 teaspoon Kosher Salt (To season the crust)
- 1 teaspoon Black Peppercorns (Coarsely cracked)
The Dressing & Garnish
- 3 tablespoons Extra Virgin Olive Oil (High quality, cold-pressed)
- 1 tablespoon Fresh Lemon Juice (Strained)
- 1/2 teaspoon White Truffle Oil (Optional, for aromatic depth)
- 2 oz Parmigiano-Reggiano (Aged 24 months, kept in a block for shaving)
- 2 cups Wild Arugula (Baby leaves, washed and dried thoroughly)
- 2 teaspoons Non-pareil Capers (Rinsed and patted dry)
- 1 pinch Flaky Sea Salt (Such as Maldon)
The Signature Cream Sauce
- 1/4 cup Mayonnaise (Preferably homemade or high-quality store-bought)
- 1 teaspoon Dijon Mustard (Smooth)
- 1/2 teaspoon Worcestershire Sauce
- 1-2 teaspoons Whole Milk (To thin the sauce to drizzling consistency)
👨🍳 Instructions
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1
Begin by preparing the beef. Ensure the tenderloin is completely free of connective tissue. Rub the exterior with 1 tablespoon of olive oil and coat generously with kosher salt and cracked black pepper.
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2
In a screaming hot cast-iron skillet, sear the beef for only 30-45 seconds per side. The goal is not to cook the meat, but to create a thin caramelized crust and ensure food safety. Immediately remove and plunge into an ice bath for 1 minute to stop any residual heat.
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3
Pat the beef dry. Wrap it tightly in plastic wrap, twisting the ends to form a uniform 'log' or cylinder shape.
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4
Place the wrapped beef in the freezer for 60-90 minutes. You want it firm and partially frozen, which allows for paper-thin slicing, but not frozen solid.
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5
While the beef chills, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, and enough milk to create a sauce that can be easily drizzled from a spoon.
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6
In a separate small bowl, whisk 3 tablespoons of olive oil with the lemon juice and truffle oil to create a simple citronette.
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7
Remove the beef from the freezer. Using a very sharp carving knife or a meat slicer, cut the beef into translucent slices, roughly 1/16th of an inch thick.
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8
If the slices aren't thin enough, place them between two sheets of parchment paper and gently flatten them with the back of a spoon or a meat mallet.
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9
Arrange the beef slices on chilled plates in a single layer, slightly overlapping them to cover the surface of the plate.
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10
Lightly brush the beef with the citronette. This will 'cook' the meat slightly with acidity and add a beautiful sheen.
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11
Place a small mound of arugula in the center of each plate. Scatter the capers over the beef.
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12
Drizzle the cream sauce in a decorative 'Harry’s Bar' lattice pattern over the meat.
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13
Use a vegetable peeler to shave large, thin curls of Parmigiano-Reggiano over the top. Finish with a sprinkle of flaky sea salt and serve immediately.
💡 Chef's Tips
Use only 'Prime' grade beef tenderloin; since it is served raw, the marbling and quality are paramount. If you are uncomfortable with raw meat, ensure the quick sear step is performed thoroughly to kill surface bacteria. Chill your serving plates in the refrigerator for 20 minutes before plating to keep the beef at the perfect temperature. Avoid pre-slicing the beef more than 30 minutes in advance, as it will oxidize and lose its vibrant ruby color. When drizzling the sauce, use a squeeze bottle for a professional, clean aesthetic.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Prosecco or a dry Venetian Pinot Grigio. Serve alongside toasted slices of ciabatta rubbed with a raw garlic clove. Accompany with a side of marinated artichoke hearts or Castelvetrano olives. A light red wine like a Valpolicella or Beaujolais also complements the richness of the beef.