Beef Tenderloin (Part 4 - Beef Carpaccio)

In the beginning of my young professional years, one of my big splurges was always fine dining. I would find it difficult to spend a few hundred on a dress that I loved but wouldn't give a second thought to dishing out the same cash for an amazing tasting menu.

Aside from my love of prix fixe chef specials, I did manage to rack up quite a few dollars on my cashback rewards card spending money at new restaurants trying out the dishes they considered signature. It was on one of these trips years ago that my old best friend and I tried out Trastevere Ristorante Italiano when it opened at Hollywood and Highland.

At the time, their special Antipasti was a Beef Carpaccio, something neither of us had happened upon before. Truth be told, being raised in a suburb where Olive Garden was considered good Italian food, we just didn't have any affinity for it until being exposed to the intricacies of truly gourmet Italian cuisine. Now, I know better.

Though the dish is no longer on their menu, I can only assume because Hollywood and Highland is such a tourist trap that unrefined palates that wander into the restaurants don't want a dish of raw beef. Unfortunate. When we had it the beef tenderloin came out paper thin, the shavings of parmesan reggiano were just the right mix of salty and creamy with a touch of fruitiness, fresh arugula and basil surprisingly didn't steal the show with it's strong aromas and the drizzle of truffle oil in lieu of olive oil with meyer lemon was divine in it's simplicity.

I've made beef carpaccio at home before, my fiance refused to try it. I don't know if he is squeamish about raw meat or if he just didn't like the look of the whole tenderloin that I brought home. He's the type who likes to leave things to the professionals where I'm a cut it yourself kind of gal. Regardless, here is the recipe I used:

8-10	ounces beef tenderloin, from the tip end of the roast
4	cups arugula
	lemon and olive oil vinaigrette to taste
	kosher salt
	fresh ground black pepper
	shaved parmesan cheese

1. Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
2. After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces.
3. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin.
4. Repeat until all of the meat is sliced and pounded.
5. Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.

Let's just hope when I make it again this time he'll be daring enough to enjoy it.