Prime Beef Carpaccio with Truffle Oil and Shaved Grana Padano
Carpaccio di Manzo·(car-PAH-cho dee MAHN-tso)
Chapter 1: Starters & Salads
Invented in Venice as a delicate plate of raw beef, carpaccio was inevitably and wonderfully corrupted by the American steakhouse. Here, we take USDA Prime beef and give it a violent, smoking-hot kiss in a cast-iron skillet slicked with foaming butter. It is an unapologetic textural contrast—a deeply savory crust yielding to a meltingly tender, ruby-red interior—finished with truffle oil, sharp Grana Padano, and peppery arugula to prime the palate for the porterhouse ahead.
Before you start
Whisk together the truffle aioli.
In a small bowl, combine the mayonnaise, 1 tablespoon white truffle oil, Dijon mustard, Worcestershire sauce, 1 teaspoon lemon juice, a pinch of kosher salt, and white pepper. Refrigerate until needed.
Ingredients
- USDA Prime beef tenderloin1 lb
- kosher salt1 tbsp
- black pepper1 tbsp
- unsalted butter2 tbsp
- high-smoke-point oil1 tbsp
- mayonnaise1/2 cup
- white truffle oil1 tbsp
- Dijon mustard1 tsp
- Worcestershire sauce1/2 tsp
- fresh lemon juice1 tsp
- white pepper1 pinch
- baby arugula2 cup
- extra virgin olive oil1 tbsp
- fresh lemon juice1 tsp
- Grana Padano cheese2 oz
- small non-pareil capers1 tbsp
- flaky sea salt1 pinch
- white truffle oil1 tbsp
Method
- 01
Aggressively season the exterior of the beef tenderloin.
Press the kosher salt and freshly cracked black pepper firmly into the meat so it adheres to the surface.
- 02
Sear the beef in smoking-hot butter and oil.
Place a cast-iron skillet over maximum heat with the high-smoke-point oil and butter. The moment the butter foams and begins to brown, drop the beef in and sear for exactly 20 to 30 seconds per side to develop a quick crust while leaving the interior completely raw.
- 03
Form the beef into a tight cylinder and freeze.
Let the meat cool slightly on a cutting board, then roll it tightly in a large sheet of heavy-duty plastic wrap, twisting the ends like a candy wrapper to compress it. Freeze for 1 1/2 to 2 hours to firm up the meat for paper-thin slicing.
- 04
Slice the semi-frozen beef as thinly as possible.
Unwrap the chilled beef and use your sharpest knife to cut it into 1/16-inch thick slices. If your knife skills leave them a bit thick, pound the slices gently between parchment paper with a meat mallet until translucent.
- 05
Arrange the platter and garnish.
Overlap the beef slices on a chilled platter. Lightly dress the arugula with the olive oil and 1 teaspoon of lemon juice, placing a small mound in the center of the plate.
- 06
Finish with cheese, capers, and truffle oil.
Shave rustic ribbons of Grana Padano directly over the beef using a vegetable peeler. Scatter the drained capers, drizzle generously with the chilled truffle aioli and extra truffle oil, and finish with flaky sea salt and cracked black pepper.
Notes
USDA Prime is non-negotiable.
When serving beef raw, the rich intramuscular fat of Prime grading acts as a natural tenderizer on the palate, whereas lower grades will chew like leather.
Use a strictly chilled platter.
Cold beef served on a warm plate ruins the sensory experience and compromises the integrity of the raw meat.