Black Peppered Beef Carpaccio with Tarragon Dressing
Course: Main Course
1pound(500g) center-cut beef tenderloin (fillet), in a single piece
2tablespoonscracked black peppercorns
Salt to taste
2bunches arugula (rocket)rinsed, dried, and stems removed
The beef should be well-trimmed but not tied.
Place it on a sheet of foil large enough to enclose it. Mix the peppercorns, poppy seeds, and salt together and spread them on the foil. Roll the beef in the spices to coat the outside, then wrap the beef tightly in the foil.
Heat a heavy nonstick skillet.
Place the foil-wrapped beef in the skillet and sear it all around, leaving it to cook about 1 minute on every side, enough to cook the outside but leave the center rare.
Remove it from the skillet and refrigerate it for at least 30 minutes.
To serve, unwrap the beef and slice it very thin.
Arrange some of the arugula on each plate, then arrange the slices of beef on top.