📝 About This Recipe
Born in 1950 at Harry's Bar in Venice, this iconic dish celebrates the sublime simplicity of paper-thin, high-quality raw beef. Our version elevates the classic with a silky truffle-infused dressing and the peppery bite of wild arugula, creating a luxurious melt-in-your-mouth experience. It is the ultimate testament to the beauty of fresh ingredients and sophisticated Italian minimalism.
🥗 Ingredients
The Beef
- 1 lb Beef Tenderloin (Center-cut, Chateaubriand style, trimmed of all silver skin)
- 1 teaspoon Kosher Salt (For initial seasoning)
- 2 teaspoons Black Peppercorns (Coarsely cracked)
- 1 tablespoon Extra Virgin Olive Oil (For searing the exterior)
The Truffle Crema Dressing
- 1/2 cup Mayonnaise (High quality or homemade)
- 1 teaspoon Dijon Mustard (Smooth variety)
- 1 tablespoon Lemon Juice (Freshly squeezed)
- 1/2 teaspoon Worcestershire Sauce
- 1 teaspoon Truffle Oil (White or black truffle)
- 1-2 tablespoons Whole Milk (To thin the dressing to a drizzling consistency)
The Garnish and Assembly
- 2 cups Wild Arugula (Washed and dried thoroughly)
- 2 oz Parmigiano-Reggiano (Aged 24 months, shaved into thin curls)
- 2 tablespoons Capers (Non-pareil variety, drained)
- 1 pinch Flaky Sea Salt (Such as Maldon)
- 4 pieces Lemon Wedges (For serving)
👨🍳 Instructions
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1
Thoroughly trim the beef tenderloin of any fat or silver skin. Pat the meat completely dry with paper towels to ensure a good sear.
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2
Season the exterior of the beef generously with kosher salt and the cracked black peppercorns, pressing the spices into the meat.
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3
Heat a heavy cast-iron skillet over high heat with one tablespoon of olive oil. Once the oil is shimmering, sear the beef for only 30-45 seconds per side. The goal is to create a thin browned crust while keeping the interior 100% raw.
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4
Remove the beef from the pan and immediately wrap it tightly in plastic wrap, twisting the ends to form a uniform cylinder shape.
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5
Place the wrapped beef in the freezer for 60 to 90 minutes. This 'flash freeze' firms up the proteins, allowing you to slice the meat paper-thin without it tearing.
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6
While the beef chills, prepare the dressing. In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and truffle oil.
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7
Slowly whisk in the milk one tablespoon at a time until the dressing is thin enough to fall off a spoon in a steady stream.
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8
Remove the beef from the freezer. Using a very sharp carving knife or a meat slicer, cut the beef against the grain into slices no thicker than 1/16th of an inch.
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9
If the slices aren't thin enough, place them between two sheets of parchment paper and gently flatten them with the back of a spoon or a meat mallet.
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10
Arrange the beef slices on chilled plates in a single layer, slightly overlapping them to cover the surface of the plate.
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11
Drizzle the truffle crema over the beef in a cross-hatch or decorative pattern.
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12
In a small bowl, lightly toss the arugula with a drop of olive oil and a squeeze of lemon, then place a small mound in the center of each plate.
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13
Scatter the capers and shaved Parmigiano-Reggiano over the meat. Finish with a sprinkle of flaky sea salt and serve immediately.
💡 Chef's Tips
Always use the freshest, highest-grade beef available, specifically 'Prime' or 'AAA' beef tenderloin from a trusted butcher. Don't skip the freezing step; it is the secret to achieving professional, translucent slices without mangling the meat. Ensure your plates are chilled in the refrigerator for at least 20 minutes before assembly to keep the raw beef at a safe, refreshing temperature. Avoid over-dressing the arugula; the greens should be barely glistening so they don't wilt or overpower the delicate beef flavor.
🍽️ Serving Suggestions
Pair with a crisp, dry Italian white wine like Gavi di Gavi or a classic Venetian Prosecco. Serve alongside toasted ciabatta crostini rubbed with a raw garlic clove for a textural contrast. Accompany with a side of marinated artichoke hearts or Castelvetrano olives for a complete antipasto spread. A glass of light-bodied chilled red wine, such as Valpolicella, also complements the earthy truffle notes beautifully.