- 1 lb filet mignon or filet steak, fully trimmed of fat and silverskin, very cold
- 3 tbsp good olive oil, divided
- 2 tbsp fresh lemon juice
- Flaky sea salt
- Coarsely cracked black pepper
- 2 tbsp capers, drained and patted dry
- 2 tbsp shallot, very thinly sliced
- 2 cups baby arugula
- 2 tbsp toasted pine nuts
Torch-Seared Beef Filet Carpaccio
Ingredients
Method
- Wrap the trimmed filet tightly in plastic into a neat log shape and freeze 30-45 minutes, until very firm but not solid all the way through.
- Whisk 2 tbsp olive oil with the lemon juice, a pinch of salt and pepper to make a light dressing.
- Unwrap the chilled filet and slice paper-thin against the grain with a very sharp knife.
- Lay the slices between two sheets of plastic wrap and gently pound with a meat mallet to an even, almost translucent thinness.
- Arrange the slices in a single layer on chilled plates.
- Working quickly, torch the surface of the meat evenly and briefly with a kitchen blow torch, keeping the flame moving so you get light color, not char - the interior stays essentially raw.
- Drizzle the lemon-oil dressing over the top, then scatter with capers, shallot, arugula and pine nuts.
- Finish with flaky salt, cracked pepper and a final thread of olive oil. Serve immediately
Chef's tip
Firming the filet in the freezer (not fully freezing it) is what makes paper-thin slicing possible with a kitchen knife - don't skip that step or attempt this on room-temp meat.
