Makes 4 servings
8 to 10 ounces beef tenderloin
Salt, to taste
Cracked black pepper, to taste
1/2 red onion, sliced thin
1/4 cup apple cider vinegar
1/4 teaspoon salt
1/8 teaspoon ground white pepper (black pepper can be substituted)
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
1 to 2 leaves fresh basil, cut in chiffonade
Salt and pepper to taste
2 tablespoons olive oil
Cucumber and arugula salad:
1/2 cup red leaf lettuce, washed and cut into bite-size pieces
1/4 cup arugula, washed and cut into bite-size pieces
1/2 cup radicchio, washed and cut into bite-size pieces
1/3 cup romaine, washed and cut into bite-size pieces
1/2 cucumber, peeled and cut julienne style
Parmesan cheese, shaved, to taste
Fresh cracked pepper, to taste
Wrap the beef tenderloin in plastic wrap and place in freezer until frozen, at least
While the beef is freezing, pickle the onions: Place onions in a small saucepan of boiling water. Cover and cook for 1 minute, remove from heat and drain. Immediately place onions in an ice bath. Return onions to pan and add vinegar, salt, pepper and enough cold water to cover the onions. Bring the mixture to a boil over high heat and reduce to a simmer on low heat. Simmer for about 1 minute. Transfer onions and brine to a large jar or bowl and refrigerate. The onions should turn a pale pink and become crisp as they chill.
Prepare the sauce: Whisk together vinegar, mustard, basil, salt and pepper, mixing thoroughly. Slowly pour in the oil, mixing it well to emulsify. Refrigerate.
Remove beef from freezer. Lightly oil a sauté pan on high heat. Quickly sear each side of the meat. Do not cook through; the meat should remain mostly rare and frozen in the center.
Once all sides have been seared, using a sharp fillet knife, slice the meat as thinly as possible. Place each slice on sheet of plastic wrap. To make the slices even thinner, gently pound the beef with a mallet through the plastic wrap. Be careful to not tear the meat or plastic wrap.
Mix salad greens and cucumber.
Arrange sliced meat on four individual serving plates. Add salad mixture. Top with Parmesan cheese and about 1 tablespoon of the pickled red onions. Drizzle sauce over the carpaccio; garnish with fresh cracked pepper.
Per serving: 166 calories (58 percent from fat), 11 grams total fat (2 grams saturated), 30 milligrams cholesterol, 5 grams carbohydrates, 13 grams protein, 196 milligrams sodium, 1 gram dietary fiber.