Re: Comments
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When Beef Carpaccio is cooked in a restaurant typically they'll take a center cut beef tenderloin season it with herbs, some kosher salt, and cracked black pepper and sear it for 15-30 seconds per side. After doing so throw it in the freezer when a carpaccio dish is ordered take the tenderloin slice it paper thin with a meat slicer and it'll thaw by the time the customer gets it. Even with the sear it gives a nice color on the outside tip of the meat while the rest of the slice is completely raw.
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Yeah, I thought this was standard.
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