Tenderloin Carpaccio With Martha’s Sauce: An Elegant Appetizer

My grandmother, bless her heart, was not known for her culinary daring. Meatloaf and mashed potatoes were her staples. So, imagine my surprise when, rummaging through her attic after she passed, I unearthed a well-worn copy of Martha Stewart’s Entertaining. Tucked inside, a faded newspaper clipping marked a recipe for carpaccio. It felt like uncovering a secret, a hidden facet of a woman I thought I knew so well. I made it that very night, and with each paper-thin slice of beef, I felt a deeper connection to her adventurous spirit. This isn’t just a recipe; it’s a memory, served rare.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 5 minutes (for garlic)
• Total Time: 1 hour 35 minutes
• Servings: 8
• Yield: About 2 cups of sauce
• Dietary Type: Varies (see variations)

Ingredients

• 6 ounces filet of beef
• Sourdough bread, cut into rounds and lightly toasted
• 2 ounces Parmigiano-Reggiano cheese, shaved
• 1 cup arugula leaves
• 1 bulb garlic
• ½ cup unsalted butter, softened

For the Sauce:

• 2 tablespoons white vinegar
• 6 cornichons
• 1 cup flat leaf parsley, chopped
• 1 garlic clove
• 1 anchovy fillet
• ¼ cup capers, drained
• 2 tablespoons onions, chopped
• 2 ½ tablespoons Dijon mustard
• 6 tablespoons olive oil

Equipment Needed

• Food processor
• Mandoline or very sharp knife
• Baking sheet
• Small bowl

Instructions

1. Begin by preparing the filet of beef. Place it in the freezer for approximately 1 hour. The goal is to get it firm but not completely frozen solid. It should be easy to slice thinly but still hold its shape.

2. Next, make the Martha’s Sauce. In the bowl of a food processor, combine white vinegar, cornichons, chopped flat leaf parsley, garlic clove, anchovy fillet, drained capers, chopped onions, and Dijon mustard. Pulse until the ingredients are coarsely chopped and somewhat combined.

3. With the food processor running on low, slowly drizzle in the olive oil, drop by drop, until the mixture emulsifies and becomes creamy. Be careful not to overmix, as this can break the emulsion.

4. Transfer the sauce to an airtight container and refrigerate until ready to use. The sauce can be made a day or two in advance.

5. Now, prepare the roasted garlic butter. Preheat your oven to 400°F (200°C). Cut the top off the garlic bulb, drizzle with a little olive oil, wrap in foil, and roast for about 45-50 minutes, or until the cloves are soft and easily squeezed out. Let the garlic cool slightly.

6. Once the roasted garlic is cool enough to handle, squeeze the cloves into a small bowl. Add the softened unsalted butter and mix thoroughly until well combined. The butter should be soft enough to spread easily.

7. Retrieve the filet of beef from the freezer. Using a mandoline or a very sharp knife, carefully slice the beef into paper-thin slices. Aim for slices that are almost translucent.

8. Arrange the lightly toasted sourdough bread rounds on a serving tray. Spread each round lightly with the roasted garlic butter.

9. Layer a leaf of arugula on each bread round, followed by a shaving of Parmigiano-Reggiano cheese.

10. Gently drape a slice of the paper-thin beef over the cheese and arugula.

11. Finally, top each carpaccio bite with a dollop of the Martha’s Sauce.

12. Serve immediately and enjoy!

Expert Tips & Tricks

• Freezing the beef: The key to perfectly thin slices is partially freezing the beef. If the beef is too soft, it will be difficult to slice thinly. If it’s too frozen, it will be difficult to slice at all. Aim for a happy medium.
• Making the sauce ahead: The Martha’s Sauce can be made several days in advance. In fact, the flavors meld together even more beautifully as it sits.
• Don’t overmix the sauce: Overmixing the sauce can cause it to become bitter. Be careful to add the oil slowly and pulse the food processor just until the sauce is emulsified.
• Use high-quality ingredients: Since this dish is served raw, it’s especially important to use high-quality ingredients. Look for a well-marbled filet of beef and fresh, flavorful arugula.
• Adjust the sauce to your taste: The Martha’s Sauce is highly customizable. If you prefer a tangier sauce, add a little more vinegar. If you like it spicier, add a pinch of red pepper flakes.

Serving & Storage Suggestions

Serve the carpaccio immediately after assembling to prevent the bread from becoming soggy. Arrange the carpaccio bites attractively on a platter and garnish with a few extra shavings of Parmesan-Reggiano and a drizzle of olive oil.

Leftover Martha’s Sauce can be stored in an airtight container in the refrigerator for up to 5 days. The carpaccio itself is best consumed immediately, but if you have leftover beef, it can be stored in an airtight container in the refrigerator for up to 24 hours. However, the texture may change slightly. I don’t recommend freezing the carpaccio.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	310 kcal	16%
Total Fat	29g	37%
Saturated Fat	12g	60%
Cholesterol	51mg	17%
Sodium	930mg	39%
Total Carbohydrate	5g	2%
Dietary Fiber	1g	5%
Sugars	1g	2%
Protein	8g	16%

Variations & Substitutions

• Gluten-free: Use gluten-free bread rounds or serve the carpaccio on a bed of arugula instead of bread.
• Dairy-free: Substitute the butter with olive oil for the garlic butter. Omit the Parmigiano-Reggiano cheese or use a dairy-free alternative.
• Vegetarian: While traditional carpaccio is made with beef, you can create a vegetarian version using thinly sliced beets or portobello mushrooms. Marinate the beets or mushrooms in balsamic vinegar and olive oil before serving.
• Spicy: Add a pinch of red pepper flakes to the Martha’s Sauce for a kick.
• Herby: Experiment with different herbs in the Martha’s Sauce, such as tarragon or chives.

FAQs (Frequently Asked Questions)

Q: Can I make the carpaccio ahead of time?
A: It’s best to assemble the carpaccio just before serving to prevent the bread from becoming soggy. However, you can prepare the sauce and garlic butter in advance.

Q: Can I use a different cut of beef?
A: While filet of beef is the traditional choice, you can also use other tender cuts of beef, such as sirloin. Just be sure to slice it very thinly.

Q: What if I don’t have a mandoline?
A: A mandoline is helpful for creating uniformly thin slices, but you can also use a very sharp knife. Just be patient and take your time.

Q: Can I freeze the Martha’s Sauce?
A: While you can freeze the Martha’s Sauce, the texture may change slightly upon thawing. It’s best to use it fresh for the best flavor and consistency.

Q: Is it safe to eat raw beef?
A: Eating raw beef carries a risk of foodborne illness. Be sure to use high-quality beef from a reputable source and follow proper food safety procedures.

Final Thoughts

This Tenderloin Carpaccio with Martha’s Sauce is more than just an appetizer; it’s an experience. It’s a celebration of simple ingredients, transformed into something elegant and extraordinary. Don’t be intimidated by the idea of serving raw beef – with a few simple steps and high-quality ingredients, you can create a dish that will impress your guests and tantalize their taste buds. So, gather your ingredients, sharpen your knives, and prepare to embark on a culinary adventure. I encourage you to try this recipe and share your own stories and variations. And if you’re feeling adventurous, pair it with a crisp glass of Sauvignon Blanc – you won’t be disappointed.