Easy Beef Carpaccio

If you don't like the vinaigrette or egg garnish, you could use a good horseradish sauce, or a "caviar" made of finely chopped black olives.

For Carpaccio:

2 tbsp freshly ground black pepper
2 tsp fennel seeds,crushed
1 1/2 tsp coarse kosher salt
4 tbsp extra-virgin olive oil
1-1/2 lb beef tenderloin, trimmed

For Vinaigrette:

1 1/2 tablespoons fresh lemon juice
1/2 tsp salt, or to taste
1/4 tsp freshly ground black pepper
3 tbsp extra-virgin olive oil

For Egg Garnish:
Mix together:
2 tbsp drained capers (in brine), rinsed and chopped
2 tbsp chopped fresh chives
2 hard-boiled large eggs, chopped fine

Combine pepper, fennel and salt, mix well. Rub 1 tbsp oil over the beef, then dredge beef with seasoning mixture. Let stand 1 hour at room temperature, covered.

Optional non-traditional step:
Heat remaining oil in a heavy large skillet over high heat, to just under smoking point. When hot, add beef and sear on all sides, turning every 2 minutes, about 10-12 minutes total (beef will be med-rare).

Chill until cold, then wrap in plastic-wrap and freeze approx 1 hour.

Slice semi-frozen meat with a VERY sharp knife as thinly as possible (Pound slices between layers of heavy plastic or wax paper until paper-thin, if needed). Lay slices of carpaccio on an oiled platter, either overlapping slices or rolling them and then arranging in a star burst (round) or rows (rectangular or odd-shaped platters). Whisk together lemon juice, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Drizzle vinaigrette over layered or rolled carpaccio, then dress with the egg mixture.

Adapted from: Epicurious [archive.org]