Beef Carpaccio

Ingredients

• 2 tsp finely ground espresso
• 300 g centre-cut beef tenderloin, trimmed
• 10 mL (2 tsp) canola oil
• 4 radishes, thinly sliced
• 1 green zucchini, thinly sliced into rounds
• 1 large fennel bulb, thinly shaved
• 250 mL (1 cup) white wine vinegar
• 4 cups baby arugula
• 60 mL (4 tbsp) high-quality extra-virgin olive oil, plus more for finishing
• 3 cups shaved Parmigiano Reggiano
• Kosher salt and freshly ground black pepper

Directions

1. Season the beef generously with the coffee, salt and pepper, pressing the seasoning into the surface. Heat the canola oil in a cast-iron skillet over high heat. Sear the tenderloin for about 10 seconds on each side, just until lightly charred, leaving the centre completely rare. Transfer to a plate and freeze for 30 minutes, or until firm.
2. Meanwhile, combine the radishes, zucchini and fennel with the white wine vinegar. Season lightly with salt and let pickle for 30 minutes.
3. Remove the beef from the freezer and slice it as thinly as possible. Trace the rim of your serving plate onto a sheet of parchment paper to use as a guide. Working in batches, arrange the slices within the traced circle between two sheets of plastic wrap and gently pound until paper thin. Refrigerate until ready to serve.
4. Drain the pickled vegetables and discard the vinegar. Toss the vegetables with the arugula and olive oil.
5. Arrange a single layer of beef on each plate. Top with the arugula salad and shaved Parmigiano Reggiano. Finish with an additional drizzle of extra-virgin olive oil and a few grinds of black pepper before serving.