Seared Beef Carpaccio with Thyme

By BobD

Ingredients

• 12 black peppercorns
• 1/2 Tbs. flaked sea salt
• leaves from a few fresh thyme sprigs
• 7 oz. center-cut beef tenderloin
• 7 Tbs. extra-virgin olive oil
• juice of 1 lemon, plus 4 wedges for serving
• 2 handfuls of mixed salad leaves and sprouted seeds or baby arugula
• 2 oz. Romano cheese

Preparation

Step 1

Grind the peppercorns and mix with the salt and thyme leaves.
Rub the beef lightly with some of the olive oil, then rub the
pepper mixture all over the beef. Heat a ridged cast-iron grill pan
until very hot. Put the beef in the pan and sear on all sides, then
remove from the pan and let cool.

Use a long, sharp knife to slice the beef as thinly as possible.
Place the slices on a board and press them with the flat side of
the knife blade to flatten each slice and make it bigger.