Beef Carpaccio with Orange-Olive Salsa and Shaved Cheese


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 sweet paprika
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper

2 teaspoons whole black peppercorns
2 teaspoons fennel seeds
1 teaspoon white peppercorns
1 teaspoon coarse kosher salt
1 1/2 teaspoons Steed & Company Culinary Lavender

4 tablespoons olive oil
1 1 1/4-pound trimmed beef tenderloin

2 cups lightly packed fresh arugula
1 2-ounce wedge aged Gouda cheese, shaved using vegetable peeler


For 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.

For carpaccio:
Combine first 4 ingredients and Steed & Company Culinary 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.

Partially freezing the tenderloin after searing it makes slicing easier.

Servings: Makes 10 servings.