Tenderloin Carpaccio With Martha's Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the filet in the freezer for about 1 hour, or until it is in between rock hard and soft frozen. The idea is to firm it up so it's easier to shave.
  • For the sauce, place all sauce ingredients, except the oil, in the bowl of a food processor and chop coarsely.
  • With the machine running, add the oil, drop by drop, until the mixture is creamy; do not overmix.
  • Refrigerate, tightly covered, until ready to use.
  • For the garlic butter, squeeze the roasted garlic into a bowl and mix well with butter that's at room temperature.
  • Remove the filet fr/ the freezer and using a mandolin, thinly slice the meat.
  • Lay the bread rounds out on a tray and spread lightly with the garlic butter.
  • Layer a leaf of arugula, followed by Parmesan, then the beef, and top with the sauce.
  • Serve and enjoy!
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