BEEF CARPACCIO WITH PRESERVED PECORINO SARDO AND ARUGULA
Two things you should know about me and carpaccio: First, I don't like carpaccio you can see through; I cut mine a little thicker, which gives it better texture and body. Second, I like my carpaccio loaded, the way some people think of nachos or pizza. Here I use some bococcini de pecorino that we keep in the restaurants and some tender baby arugula, but you could use shaved porcini mushrooms, shaved raw artichokes, or sautéed chanterelles-whatever you like. Just load it up.
Yield serves 4 as a first course
Number Of Ingredients 6
Steps:
- Trim the tenderloin of all visible fat and sinew. Wrap tightly in plastic and then place in the freezer for at least 2 hours, preferably overnight.
- Pick the most tender and succulent tips from the arugula and place in a bowl. Toss with the olive oil and 1 teaspoon of the lemon juice.
- Remove the tenderloin from the freezer and unwrap the plastic. Using your sharpest knife, slice the meat into 1/4-inch coins. Arrange the meat on a large platter in overlapping slices. Season generously with salt and cracked pepper. Dot the meat with the preserved pecorino and drizzle the marinating oil over all. Sprinkle with the remaining 1 teaspoon lemon juice. Mound the arugula in the center of the plate and serve.
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