Beef Carpaccio with Arugula, Parmesan &

Olive Oil

Yield: serves 4
Time: 20 minutes

INGREDIENTS
12 ounces lean center-cut beef tenderloin
1/4 cup extra virgin olive oil
Flakey Sea Salt, (Maldon)
Freshly ground black pepper
2 cups baby arugula
1/4 cup finely shaved Parmigiano Reggiano

1 lemon cut into wedges

DIRECTIONS
Place your plates in the refrigerator to chill. Clean and trim tenderloin of any
silverskin or fat. Then wrap the tenderloin in plastic wrap and place in the
freezer for 30 minutes to chill and firm up, this will make it easier to slice and
also ensure your beef stays nice and cold while you work with it.
Unwrap the tenderloin and use a sharp knife to cut 1/4-inch thick slices. Lay
out a large sheet of plastic wrap and place each slice onto the plastic. Fold
the plastic over to cover and gently pound the meat out using the flat side of
a meat tenderizer. Repeat this process for all the slices until you have
consistent 1/8-inch thick slices. Arrange slices of beef on chilled plates and
season with flakey sea salt and pepper. Arrange arugula evenly on top and
drizzle with a little olive oil. Squeeze over lemon juice and shower with a little
shaved parmesan. Serve immediately.

Beef Tartare With Capers & Dijon

Yield: serves 4-6
Time: 20 minutes

Ingredients
Tartare:
1/2 pound good quality filet mignon, refrigerated
1/2 pound good quality boneless short rib, refrigerated
1 anchovy fillet, minced
1 small garlic clove, peeled and minced
3 tablespoons button capers, in brine but rinsed
1 tablespoon minced shallot

2 tablespoons flat-leaf parsley, chopped

A dash of hot sauce
A dash or Worcestershire sauce
2 tablespoons Dijon mustard
4 tablespoons good quality extra-virgin olive oil
Sea salt and freshly ground black pepper
Garnishes:
1/2 cup of rainbow micro greens
12 cornichons
2 tablespoons button capers, in brine but rinsed
1/4 cup Dijon mustard
4 fresh egg yolks

Directions
Use a sharp knife to cut beef up into 1/4 inch cubes. Take care to slice it
cleanly and uniformly because the texture is what makes up a big part of this
raw preparation.
In a large mixing bowl over ice, combine anchovies, garlic, capers and
mustard. Use a fork to mash everything together well to form a paste. Fold
everything else in and work together gently until everything is well
incorporated.
Season with salt and pepper.
Take a spoonful and mound it in the centre of a plate. Make a small
impression in the middle of the tartare and place egg yolk in the gap. Serve
garnished with micro greens, capers and some cornichons and Dijon on the
side.
Optional: toasted baguette slices