Quattro Beef Carpaccio (Tim Keating)

• 8 oz beef tenderloin, cut into 4 slices
• 1 oz finely diced shallots
• 2 Tbsp finely diced chives (note he used fines herbes: 1/2 finely chopped Italian parsley, 1/6 chives, 1/6 chervil, 1/6 tarragon; he chops parsley finely and puts in towel then runs under H2O while squeezing until green gone)
• 1 Tbsp finely diced capers (use capers in salt and wash 10 times)
• fleur de sel
• freshly ground black pepper
• 1 tsp aged balsamic vinegar
• 1 bunch cleaned arugula
• 1/2 oz white or black truffle oil (may substitute extra virgin olive oil)
• 2 oz shaved Parmigiano Reggiano
• shaved truffles (optional)

1. Roll out very large (1 foot by 1 foot) piece of plastic wrap and lay out on cutting board
2. Place beef in center on one half and evenly fold over other half to meet the ends of the plastic wrap
3. Pound out beef evenly to a very thin 1/16 inch thickness
4. Open 1 side of plastic wrap and pick up beef and plastic and turn onto large service plate
5. Evenly sprinkle beef with shallots, chives, capers, and salt and pepper
6. Drizzle beef with small dots of Balsamico
7. Top beef with leaves of arugula in center of the plate
8. Finish garnishing with shaved parmigiano and sliced truffles
9. Drizzle plate with oil to finish

beef tenderloin, shallots, chives, capers, fleur de sel, freshly ground black pepper, vinegar, arugula, white, truffles

Taken from www.epicurious.com/recipes/member/views/quattro-beef-carpaccio-tim-keating-1215136 (may not work)