Tenderloin Carpaccio With Martha'S Sauce Recipe

Name: Tenderloin Carpaccio With Martha'S Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces filet of beef; sourdough bread, cut into rounds and lightly toasted; 2 ounces parmigiano-reggiano cheese, shaved; 1 cup arugula leaf; 1 garlic, bulb roasted and cooled; 1/2 cup unsalted butter; For the Sauce; 2 tablespoons white vinegar; 6 cornichons; 1 cup flat leaf parsley, chopped; 1 garlic clove; 1 anchovy fillet; 1/4 cup capers, drained; 2 tablespoons onions, chopped; 2 1/2 tablespoons Dijon mustard; 6 tablespoons olive oil

Servings: persons

6 ounces filet of beef
sourdough bread, cut into rounds and lightly toasted
2 ounces parmigiano-reggiano cheese, shaved
1 cup arugula leaf
1 garlic, bulb roasted and cooled
1/2 cup unsalted butter
For the Sauce
2 tablespoons white vinegar
6 cornichons
1 cup flat leaf parsley, chopped
1 garlic clove
1 anchovy fillet
1/4 cup capers, drained
2 tablespoons onions, chopped
2 1/2 tablespoons Dijon mustard
6 tablespoons olive oil

1
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.
2
For the sauce, place all sauce ingredients, except the oil, in the bowl of a food processor and chop coarsely.
3
With the machine running, add the oil, drop by drop, until the mixture is creamy; do not overmix.
4
Refrigerate, tightly covered, until ready to use.
5
For the garlic butter, squeeze the roasted garlic into a bowl and mix well with butter that's at room temperature.
6
Remove the filet fr/ the freezer and using a mandolin, thinly slice the meat.
7
Lay the bread rounds out on a tray and spread lightly with the garlic butter.
8
Layer a leaf of arugula, followed by Parmesan, then the beef, and top with the sauce.
9
Serve and enjoy!

801

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 ounces filet of beef, sourdough bread, cut into rounds and lightly toasted, 2 ounces parmigiano-reggiano cheese, shaved, 1 cup arugula leaf, and more.

Yes, Tenderloin Carpaccio With Martha'S Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tenderloin Carpaccio With Martha'S Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions