Taking the classic thin-sliced raw beef dish to the heart of the garden, chef Maria Hines uses fresh, tender peas and young carrots. Not to be confused with the store-bought “baby” carrots, these young ones are slender and naturally sweet.
Beef Carpaccio with Carrots and Peas
- One 8- to 10-oz. piece filet mignon, trimmed of any excess fat
- Kosher salt
- 12 small young carrots (about 5 inches long), greens trimmed to 1/2 inch
- Freshly ground black pepper
- 1/2 cup fresh peas
- 2 Tbs. créme fraîche
- 1 Tbs. grated fresh peeled horseradish or bottled white horseradish, drained
- 1 tsp. fresh lemon juice
- 1 tsp. finely chopped shallots
- 1 tsp. finely chopped flat-leaf parsley
- 1 tsp. finely chopped fresh chives
- 1-1/2 Tbs. truffle oil
- Freeze the beef until partially frozen, about 45 minutes.
- Have ready a large bowl of ice water. Bring a 2-quart saucepan of salted water to a boil. Cook the carrots until crisp-tender, about 3 minutes. Using a slotted spoon, transfer the carrots to the bowl of ice water to stop the cooking, then transfer to kitchen towels and blot dry.
- Return the water to a boil and blanch the peas for 30 seconds. Using a slotted spoon, transfer the peas to the bowl of ice water to stop the cooking, then transfer to kitchen towels and blot dry.
- Cut the beef into 12 slices. Put a slice of beef between 2 sheets of plastic wrap and pound with a meat pounder until very thin (almost translucent, but be careful not to tear). Remove the top piece of plastic and season the beef with salt and pepper. Wrap the beef around a carrot and set aside. Repeat with the remaining slices of beef.
- In a medium bowl, combine the blanched peas, créme fraîche, horseradish, lemon juice, shallots, parsley, chives, and 1/4 tsp. salt, and toss to mix.
- Spoon the pea mixture onto a serving platter and spread evenly. Arrange the carpaccio-wrapped carrots on top of the peas. Drizzle with the truffle oil and season with lightly with salt.