Directions

Prepare the Beef Tenderloin

1. Trim the beef tenderloin and wrap it tightly in plastic wrap. Freeze it for about 1 hour to make it easier to slice thinly.

2. Once firm, remove it from the freezer and slice it into paper-thin slices using a sharp knife or a meat slicer. Arrange the slices in a single layer on a chilled plate.

Make the Arugula Pistou

1. In a food processor, combine the arugula, Parmesan cheese, toasted pine nuts, garlic, lemon juice, and a pinch of salt and pepper.

2. While processing, slowly drizzle in the olive oil until the mixture is smooth and creamy. Taste and adjust seasoning as needed.

Make the Fried Garlic

1. Heat the vegetable oil in a small pan over medium heat.

2. Add the thinly sliced garlic and fry until golden brown and crispy (about 2-3 minutes). Be careful not to burn the garlic. Remove and drain on paper towels.

Pickle the Red Onion

1. In a small saucepan, combine the red wine vinegar, sugar, and salt. Bring to a simmer over medium heat, stirring until the sugar dissolves.

2. Pour the hot mixture over the thinly sliced red onion in a heatproof bowl. Let it sit for at least 30 minutes to pickle.

Assemble the Carpaccio

1. On a large platter, arrange the thin slices of beef tenderloin.

2. Drizzle the arugula pistou over the beef, leaving some areas of the beef exposed for a contrast in textures.

3. Garnish with fried garlic chips, pickled red onion slices, and a final drizzle of olive oil and Terrapin Ridge Farms Jalapeno Aioli Garnishing Squeeze for an extra kick.

4. Finish with a sprinkle of sea salt and cracked black pepper.