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Seared Beef Carpaccio With Shaved Artichokes, Truffle Oil Recipe

by Global Cookbook

Ingredients

1 piece beef tenderloin - (6 ounce)     Creole seasoning to taste     Drizzle of extra virgin olive oil     Salt to taste     Freshly-grnd black pepper to taste

2 x fresh artichokes 1/2 x fresh lemon     White truffle oil 2 ounce Parmesan-Reggiano cheese

Directions

1. Season the tenderloin with extra virgin olive oil and Creole seasoning. Heat a medium skillet over medium heat. Add in the tenderloin and sear for 2 min on each side. Remove from the heat and cold completely. Wrap tightly in plastic wrap and place in the freezer and freeze for 1 hour.
2. Remove from the freezer and slice into 6 equal pcs. Place each piece between two sheets of plastic wrap. Using a meat mallet, lb. out each piece very thin. Keep between the plastic wrap till ready to use. Place in the refrigerator till ready to use.
3. Trim off the leaves of the artichokes. Using a mandoline, slice the artichoke into thin slices. Lightly toss the artichokes with lemon juice to prevent browning. Season with salt and pepper.
4. To serve, place the carpaccio over each serving plate. Place a thin layer of the artichokes over the meat. Garnish with a drizzle of the truffle oil and the cheese.
5. This recipe yields 6 servings.

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