Filet of Beef Carpaccio

Ingredients:

1 1/4 pounds filet of beef, trimmed and tied

3/4 olive oil, plus extra for the beef

Salt and pepper

2 extra-large egg yolks, at room temperature

2 teaspoons Dijon mustard

1 tablespoon chopped garlic

2 anchovy fillets, drained

1/2 cup freshly squeezed lemon juice 1/4 cup canola oil

1/2 cup freshly grated Italian Parmesan cheese, plus shaved Parmesan for garnish

2 tablespoons capers, drained

3 cups baby arugula

Flaked sea salt, such as Maldon

Directions:

Rub the beef with olive oil and sprinkle all over with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper.

Heat a sauté pan over high heat and sear the filet on all sides.

Wrap the beef in plastic wrap and freeze for 2 hours.

Meanwhile, place the egg yolks, mustard, garlic, anchovies, lemon juice, 2 1/2 teaspoons kosher salt, and 1 teaspoon pepper in a food processor - blend for 15 seconds.

Combine the 3/4 cup olive oil and the canola oil in a glass measuring cup. With the food processor running, slowly pour the oil down the tube.

Add the grated Parmesan and pulse to combine.

Remove the string from the beef and slice it very thin.

Place beef in a single layer and top with dressing. Sprinkle with capers, salt, pepper, arugula, shaved Parmesan, and sea salt.

Serve at room temperature.

This is a very sexy starter for a dinner party; it has lots of flavor and a way to serve a nice protein that's not too heavy.