Beef with Tapenade and Parmesan
Cold beef platter, Paris style. Simple, elegant, perfect for sharing with friends. It reflects my hope for the new year. Happy New Year!
Ingredients
4 slices beef tenderloin (about 3 cm thick)
1 heaping tablespoon chopped chives
young arugula
Parmigiano Reggiano
a little olive oil
salt, black pepper
Tapenade
50 g black olive paste (kalamata)
1 anchovy fillet
1 garlic clove
10 basil leaves
6 tablespoons olive oil
Servings: 4
How to prepare beef with tapenade and parmesan
- Brush both sides of the beef slices with oil. Heat a cast iron or grill pan well. Place the meat in the pan and cook for about 2 minutes per side, until browned and medium done. Transfer to a plate, season with salt and black pepper, and let cool completely (at least 20 minutes).
- Prepare the tapenade by blending the ingredients in a food processor or with an immersion blender. The result will be a soft paste that flows easily from a spoon, as it serves as a dressing here. The tapenade can be made ahead and stored in the refrigerator. You'll end up with more than needed for the beef platter anyway.
- Slice the meat as thin as possible. Arrange the slices on a platter.
- Sprinkle with sea salt (Maldon or fleur de sel). Drizzle with a little olive oil. Then drizzle about 2-3 teaspoons of tapenade.
- Scatter very thin shavings of Parmigiano Reggiano over everything. Sprinkle with chopped chives. Garnish with arugula leaves. Drizzle again with a little olive oil.
- Serve as an appetizer with toasted bread or crackers and quickly pickled red onion slices.
