Beef Carpaccio with Orange-Olive Salsa and Shaved Cheese

ingredients

• Orange-Olive salsa:
• 2 large navel oranges
• 1/2 cup diced red onion
• 1/2 cup pitted Kalamata olives, diced
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1/2 teaspoon Hungarian paprika
• 1/2 teaspoon ground cumin
• 1 dash cayenne
• Carpaccio:
• 2 teaspoons whole black peppercorns
• 2 teaspoons fennel seeds
• 1 teaspoon white peppercorns
• 1 teaspoon coarse kosher salt
• 1 1/2 teaspoons dried lavender blossoms (optional)
• 1/4 cup olive oil
• 1 1.25-pound trimmed beef tenderloin
• 2 cups lightly packed fresh arugula
• 1 2-ounce wedge aged Gouda cheese, shaved using vegetable peeler

directions

salsa:

Using small sharp knife, cut off peel and white pith from oranges. Working over medium bowl, cut between membranes to release sections. Cut each section crosswise into 4 pieces and add to bowl. Mix in remaining ingredients. Cover, chill at least 1 hour and up to 4 hours.

carpaccio:

Combine first 4 ingredients and lavender, if using, in mortar and coarsely crush with pestle (or place in resealable plastic bag and coarsely crush with rolling pin).

Rub 1 tablespoon oil over beef, then coat beef with spice mixture. Let stand 1 hour at room temperature.

Heat 3 tablespoons oil in heavy large skillet over high heat. Add beef and sear on all sides, turning every 2 minutes, about 12 minutes total (beef will be rare in center). Chill until cold, then wrap in plastic and freeze 1 hour.

Slice meat as thinly as possible (sliced meat can be pounded between layers of waxed paper until paper-thin, if desired). Toss arugula with juices from salsa and mound on platter. Top with salsa. Surround with meat and cheese.