I’ve always loved carpaccio. One of my all-time restaurant favorites, It didn’t take me long to realize that carpaccio is quite simple to recreate at home, especially when using the best quality meat you can get your hands on. I’m using premium Australian beef tenderloin and giving it a Middle Eastern edge by coating it with fragrant dried Zaatar. The beef is seared quickly in a hot pan until it develops a beautiful exterior crust and maintains a luscious pink and rare interior flesh. You can cook the tenderloin a day and advance, just wrap and freeze until it is ready to serve. Freezing the meat actually makes it easier to slice it into thin, uniform slices before pounding it into a paper thin carpaccio.
I’m serving our carpaccio with a fresh Zaatar – or wild thyme – salad. The counterpart to our dried spice Zaatar mix (and it’s main ingredient), fresh Zaatar is a tangy, peppery herb that’s bold in flavor making it a fabulous salad green that’s absolutely delicious, especially when combined with pomegranate, lemon, olives and thinly sliced red onion.
Serve as a starter or as a main course, it’s a fabulous gourmet meal that’s a pleasure to make, share, and eat. I promise you’ll want to make this dish over and over again. Sahtein!
*if you can’t find fresh wild thyme, substitute with baby arugula or another peppery salad green.
Zaatar Crusted Tenderloin Carpaccio with Wild Thyme & Pomegranate Salad – serves 4 to 6
For the Meat:
- 500 grams Australian beef tenderloin filet
- sea salt
- fresh black pepper
- 1 tablespoon vegetable oil
- 2 tablespoons dried zaatar mix
- pomegranate seeds to garnish
Remove tenderloin from the fridge 30 minutes prior to cooking. Season with salt and pepper. Add olive oil and massage into the filet. Add the zaatar mix and rub to coat the meat
Heat olive oil in a pan over high heat. Add the tenderloin, reduce heat to medium high. Sear the meat for one minute, repeat on all sides. Remove the meat from the skillet. Let cool slightly and wrap tightly in plastic wrap. Place in the freezer until almost frozen or fully frozen.
When ready to plate, cut meat into thin slices. Place between two pieces of parchment paper and whack the meat with a chef’s mallet or rolling pin until super thin.
For the Salad:
- 1 bunch wild thyme
- ½ shallot or small red onion, thinly sliced
- ¼ cup green olives, pitted and halved
Mix all ingredients in a bowl. Add the dressing, reserving one tablespoon to serve on the meat if desired.
For the Dressing:
- 2 tablespoons pomegranate molasses
- 4 tablespoons olive oil
- Juice of half a lemon
- ½ garlic clove, crushed
Whisk all ingredients together until combined.
Arrange carpaccio slices on a chilled plate or serving platter with the salad. Garnish with fresh pomegranate seeds and serve immediately.