Beef Tenderloin Carpaccio With Capers, Anchovies & Mustard Aioli
by Johnny Loua, Chef, Seattle, Washington
- 1 (16-ounce) Certified Piedmontese tenderloin roast*
- Sea salt
- 1 teaspoon chopped rosemary
- 1 teaspoon chopped fresh thyme
- 1 tablespoon olive oil
- 1 baguette for crostini
- 1 teaspoon olive oil
- 1 teaspoon fried capers**
- 1 fresh radish, thinly shaved
- 4 anchovies
- Micro greens for garnish (optional)
- *Certified Piedmontese tenderloin roast comes in a 32-ounce portion. For this recipe, simply halve the roast and reserve the other half for another use.
- **To fry capers, drain and dry capers, then fry in canola oil for about 2 minutes, stirring occasionally. Remove with a slotted spoon and drain on paper towels.
Heat a skillet over high heat. Season the tenderloin well with sea salt, pepper, and herbs. Add oil to the hot skillet and sear the tenderloin evenly to nice brown color on all sides, yet still rare in the middle. Remove, let cool, wrap tightly with plastic wrap, and refrigerate for 2 hours or until needed.
In the meantime, slice the baguette on the bias to create very thin slices. Brush with olive oil and toast in the oven at 300°F for 20 to 30 minutes until golden brown. Remove and let cool before serving.
To assemble the dish, remove the beef from the refrigerator and slice thinly. Use a meat mallet to gently pound each slice very thin. Arrange them on a platter, season with fresh cracked pepper and salt, and drizzle with a little olive oil. Add fried capers, anchovies, and shaved radish. Lightly drizzle with Mustard Aioli (recipe follows) and serve crostini on the side. Garnish with micro greens if desired.
- 1 egg yolk
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 teaspoon chopped parsley
- ½ teaspoon Worcestershire sauce
- ½ teaspoon Tabasco sauce
- ½ cup olive oil
In the bowl of a food processor, combine all ingredients, except olive oil and pulse to blend. Slowly blend, drizzling in the olive oil until the mixture is the consistency of mayonnaise. Adjust seasoning with salt and pepper and refrigerate until ready to serve.
Pairing: Whitcraft Chardonnay