Sous Vide Beef Carpaccio

(50)

Emily Farris and Jeff Akin

Kansas City, Missouri

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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Carpaccio is about as simple as it gets — quality raw meat, thinly sliced. The only thing that can make it better? One hour in the Anova Sous Vide Precision Cooker. So in this case, our carpaccio is really rare — as opposed to raw — beef. With dishes like this, the devil is in the details. For example, it’s imperative you purchase filet mignon (or center-cut beef tenderloin). You should also splurge on premium extra-virgin olive oil and a quality aged hard cheese like Parmigiano-Reggiano or Grana Padano, as well as apply a a liberal sprinkle of kosher salt and fresh black pepper.
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Ingredients for 2

  • 1 (8-ounce) filet mignon

  • Kosher salt and freshly ground black pepper

  • 2 cups baby arugula

  • 1 tablespoon extra-virgin olive oil

  • 1 tablespoon freshly squeezed lemon juice

  • 2 ounces Parmesan cheese, shaved

  • 1 tablespoon capers, drained and rinsed

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 120ºF (48ºC).

  • Step 2

    Season the steak with salt and pepper and place in a medium zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 1 hour.

  • Step 3

    When the timer goes off, remove the bag from the water bath. Remove the steak from the bag and pat very dry with paper towels.

  • Step 4

    Wrap the steak tightly in plastic wrap and freeze for at least one hour or up to two days. Freezing the meat will make it much easier to slice thinly.

  • Step 5

    When ready to serve, remove the steak from the freezer. Using a sharp knife, slice the meat as thinly as possible. If you’re really serious, you can use a meat slicer.

    • Finishing Steps

    • Step 0

      Arrange the slices flat on a large plate or platter, overlapping to cover the entire plate. Dress the arugula with lemon juice and olive oil and pile in the center. Sprinkle the meat with the cheese and capers. Season with salt and pepper and an additional drizzle of olive oil.

    • Step 1

      Serve with toast points, grilled bread, or crackers.

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120 F / 48.9 C Recipe Temp
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