Sarasota's Carpaccio Appetizer Recipe

"This is a favorite appetizer of mine. Now, I'm not saying this is something I make often ... it's certainly not 'cheap,' it is very expensive. However, this a very nice and unique appetizer for a special occasion. First, if I want carpaccio ... I use only the 'best' and 'freshest' beef. Call your favorite butcher and order a fresh tenderloin and tell him what you are using it for. I always make sure to purchase it that day; and also prepare it that day as well. A couple of important notes: keeping it properly refrigerated is very important. Don't go driving around in your car doing errands. To keep it's freshness and for safety reasons, it is very important to keep it very cold or at a proper temperature. That means in a very cold part of your refrigerator. Since you are spending a 'pretty penny' on the beef, make sure to use quality ingredients for the rest of the dish too. Buy a quality olive oil; use fresh lemon juice, fresh ground pepper, and a good cheese. You will be happy you did, it really makes all the difference. Note: time does not include the freezing of the beef."

Step by Step Method

Step 1

IMPORTANT SAFETY NOTE: There are many articles and sites regarding eating raw meat. Read them wisely; but, if you have any concerns, I suggest consulting your physician with any questions. But for me 1) fresh quality meat from a reputable market, 2) storing it at the right temperature, 3) proper preparation, 4) most sites do recommend; that pregnant woman, young children, elderly, or those with medical issues regarding the immune system avoid it. Again, check with a physician. Again, please check first if you have any concerns.

Step 2

Beef ... Season the beef with salt and pepper on all sides and wrap tightly with plastic wrap. Freeze the beef until solid; at least 5 hours (it will depend on your freezer). This will prevent the beef from cooking when you sear it.

Step 3

Sear ... Remove the beef from the freezer; heat up a large pan to medium high to high heat and add 1 tablespoon of olive oil; a bit less if using a non-stick pan. Sear the frozen beef on all sides - but not more than 3-5 minutes total (depends on the thickness of your tenderloin). Turn every 45-60 seconds. You want a quick sear, and nothing more. A light sear on each side. Remember, you aren't cooking it, just searing the outside.

Step 4

Cool (it won't take long), make sure it is cool - then re-wrap in a new piece of plastic wrap (DO NOT use the same plastic wrap), and re-freeze for 1 1/2-2 hours until firm.

Step 5

Slice ... When the tenderloin if semi-frozen / firm, it will slice very easily. Slice as thin as possible. Place the slices on a sheet of parchment paper or wax paper and cover with another piece. Use the flat side of a meat mallet, or heavy pot or pan and pound thin. You want it paper thin.

Step 6

Salad ... In a small bowl, add the arugula along with a squeeze of fresh lemon juice and a drizzle of olive oil. Season with salt and pepper and toss. You can add as much or as little lemon juice and olive oil as you want. I tend to dress it very lightly.

Step 7

Plate ... Add the salad to the middle of the serving platter. Then, arrange the beef slices around the salad. Drizzle the beef with a little of the olive oil, lemon juice, and fresh shaved pecorino romano cheese (parmesan can also be substituted).

Step 8

Options ... Capers, mixed olives, sundried tomatoes in oil; or crusty baguettes, are nice to add if you want. ENJOY! But remember ... it is ALL about the beef. The salad and anything else is just extra. Don't outshine the beef. Serve and ENJOY!