Beef & Beet Carpaccio
Thin slices of trimmed raw beef tenderloin are the centerpiece of this Italian starter, accompanied by crisp, golden beets, mushrooms and fennel.Olive oil and lemon juice are drizzled on top, with a dill and crème fraîche garnish.
8 oz. trimmed beef tenderloin
3 oz. golden beets, cooked tender-crisp
1 oz. mushrooms, very thinly sliced
1 oz. fennel bulb, thinly sliced
3 tbsp. extra virgin olive oil
2 tsp. lemon juice
Fine sea salt
Freshly ground black pepper
1. Freeze beef until firm but not solid. Cut beef across the grain into very thin slices; wrap in plastic and chill 1-3 hr.
2. For service, arrange about 2 oz. beef in a single layer on a plate. Peel beets and slice thinly; arrange one-fourth the beets, fennel, and mushrooms on the side.
3. Whisk olive oil and lemon juice; drizzle over beef and vegetables. Sprinkle with salt and pepper to taste, and garnish with a dollop of crème fraîche and a dill sprig.