Carpaccio is one my favorite simple dishes to eat. Carpaccio basically means thinly slices of raw meat or fish. This is a quick version using buffalo tenderloin. A lot of times in the restaurant business chef's will tie the tenderloin or strip steak and freeze it into a cylinder shape. Then using a electric slicer shave paper thin slices of the meat. Since I don't have an industrial meat slicer I improvised a bit.
8 oz buffalo tenderloin tail end
1/4 cup of capers
1/4 cup of shaved fennel, paper thin
1/4 cup of shaved parmesan
1/2 cup of chiffonade butter lettuce
1/4 cup of green onion slices
5 tbsp of extra virgin olive oil
Salt and Pepper
2 tbsp of Grey poupon whole grain mustard
1/3 cup of mayo
pinch of salt
I used the tail end of the tenderloin, then seasoned it heavily with salt and pepper. Sear it quickly on all sides in a hot pan with 2 tbsp of olive oil. Rest the meat for 5 minutes and wrap it tightly in plastic. A tight plastic wrap will enable you to make thin slices of meat without shredding the seared exterior. With a sharp knife, slice the meat through the wrap to make thin slices. Remove the plastic and lay out the slices on a new piece of plastic on the counter. Cover the slices with another piece of plastic, so the meat slices are in between two sheets of plastic. With a mallet lightly tap the meat slices to flatten them paper thin, without tearing the meat. Remove all the plastic and place the slices of meat on a plate, wrap and refrigerate until time to serve. The slicing and refrigerating should be done in advance for a party.
Mix mayo, grey poupon, and salt and put into a squeeze bottle. Uncover the meat and squirt streaks of the mustard over the top. In a bowl mix fennel, butter lettuce, and green onion. Season with lemon juice, olive oil, salt and pepper. Line the greens over the meat and top with shaved parmesan. Finish the plate with a drizzle of the remaining olive oil. Add capers and a little sea salt.
Consult your doctor about eating rare meat and fish.