Prep Time: 15 Minutes
Yield: 2 Servings
Cappaccio is one of the most flavorful Italian raw meat dishes. It is generally made with filet mignon but chefs will often use fresh fish in this preparation such as tuna.
1 (10-ounce) beef tenderloin
2 tbsps extra-virgin olive oil, divided
salt and freshly ground black pepper to taste
granulated garlic to taste
1 tbsp fresh lemon juice
1/2 ounce shaved Parmesan cheese
1/4 cup sliced black olives
1 tbsp small cappers, drained
1 tbsp minced parsley
Tie beef tenderloin with kitchen twine to help maintain its shape then freeze meat until almost frozen but still pliable. This ensures that center stays rare when cooking a small piece of meat. In a skillet, heat 1 tablespoon olive oil over high heat. Rub frozen tenderloin with salt, pepper and granulated garlic. Add to hot skillet and sear on all sides, about 4 minutes, turning frequently. The beef should be just barely browned on outside but still remains raw inside. Return tenderloin to freezer for 1 hour. This will help the slicing process. Using a large sharp carving knife or electric slicer, slice beef as thinly as possible. You should almost be able to see through it. Arrange slices, overlapped partially, on a serving platter then drizzle with remaining olive oil and lemon juice. Sprinkle with salt, pepper, Parmesan cheese and remaining condiments before serving.