Charred Filet Mignon Carpaccio


1 2-inch thick filet mignon Kosher salt 4 pieces of parchment paper, 6"" x 6"" Rolling pin Extra virgin olive oil Capers Fleur de sel or coarse sea salt


Grilling Method: Direct/High Heat

Remove filet from packaging and dry off with paper towels. Brush lightly with olive oil and sprinkle with salt. Place directly on cooking grate over the heat. Sear the meat about 1 minute per side, but make sure not to cook more than 1/8-inch of the surface. Remove from grill and let cool. Wrap tightly and store in the refrigerator for 4 hours or overnight.

When ready to serve, cut very thin (about 1/8-inch) slices vertically so the charred crust is on the top and bottom of the slice and the meat is raw inside. Place the cold meat between two pieces of parchment and roll out until it almost is as thin as a piece of paper. Place about three slices on a plate with the edges overlapping slightly. Finish the dish with a drizzle of the best quality olive oil you can buy, capers and fleur de sel or coarse sea salt. Serve Chilled.(Note: the carpaccio can be rolled and then refrigerated between the two pieces of paper for up to one day. Peel the paper off just before serving and plate as described above)

Main DishesElizabeth Karmel