Per Serving:
| Ingredients | Instructions |
|---|---|
| • 2 oz prime tenderloin, pounded thin | 1. Pound the tenderloin thin and place it on a cold plate. |
| • ½ tsp kosher salt • ½ tsp freshly ground black pepper | 2. Sprinkle a whisper of salt and freshly ground black pepper over the tenderloin. |
| • ½ oz pomace olive oil | 3. Drizzle the pomace olive oil evenly across the surface. |
| • 1 tbsp minced shallots • ½ tbsp fresh Italian parsley and dill, chopped | 4. Sprinkle the minced shallots, fresh parsley, and dill over the tenderloin. |
| • ½ tbsp Parmigiano Reggiano, lightly added | 5. Lightly sprinkle Parmigiano Reggiano on top. |
| • capers • ¼ cup fresh arugula (picked fresh, preferably from a farm) • 2‑3 cornichons • 2‑3 olive pepperoncini | 6. Add capers, fresh arugula, cornichons, and olive pepperoncini. |
| • 2 tsp homemade red wine glaze | 7. Lightly drizzle the homemade red wine glaze over the assembled toppings. |
| • 1 hard‑boiled egg, quartered | 8. Bring water to a boil, add the egg, reduce heat, and cook exactly 10 minutes. Cut into quarters. |
Tips:
- The key to carpaccio is to keep the toppings light so as not to overpower the flavor of the beef.
- Use freshly picked ingredients like arugula for the best taste.
- For the hard-boiled eggs, starting in cold water and boiling for exactly 10 minutes ensures they are perfectly cooked.
- Clean the eggs between each cut before adding them to the carpaccio.