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tenderloin roast olive oil kosher salt freshly ground pepper vegetable oil rosemary capers lemon juice chives
Viewed: 90 - Published at: 10 years agoIngredients
- One 1-pound trimmed beef tenderloin roast
- Fruity extra-virgin olive oil, for brushing
- Kosher salt
- Freshly ground pepper
- Vegetable oil, for frying
- 1/3 cup lightly packed rosemary leaves (from 3 large sprigs)
- 1/4 cup capers, drained and patted dry
- Fresh lemon juice, for brushing
- Snipped chives, for garnish
Method
- Cover the tenderloin tightly with plastic wrap and freeze until well chilled, about 30 minutes.
- Light a grill or preheat a grill pan.
- Brush the tenderloin with olive oil and season with salt and pepper.
- Grill over high heat until nicely charred all over but raw within.
- Let the tenderloin cool completely, then cover with plastic wrap and freeze until thoroughly chilled, about 1 hour.
- Meanwhile, in a medium skillet, heat 1/2 inch of vegetable oil until shimmering.
- Add the rosemary and fry over high heat until crispy, about 1 minute.
- Using a slotted spoon, transfer the rosemary to paper towels to drain.
- Add the capers to the skillet and fry over high heat, stirring occasionally, until crisp and browned, 3 to 4 minutes.
- Using a slotted spoon, transfer the capers to the paper towels.
- Using a very sharp knife, slice the tenderloin crosswise 1/4 inch thick.
- Place a slice of beef between 2 sheets of plastic wrap and pound lightly until very thin.
- Remove the top sheet of plastic wrap and invert the carpaccio onto a plate or platter.
- Repeat with the remaining slices.
- Brush the carpaccio with olive oil and lemon juice and season with salt and pepper.
- Scatter the fried rosemary and capers on top, garnish with chives and serve.
