Most would agree that the ultimate Saint-Tropez experience lies amidst the white canopies and dense trees of Club 55. The club has been around for more than fifty years and celebrates all the region has to offer – extravagance, impeccable service, and, for our purposes, delicious food.
Today, we bring you an irresistible culinary creation inspired by the renowned beach club—a recipe that will surely tantalize your taste buds. Here is how to make the perfect Beef carpaccio.
Beef Carpaccio Recipe
Carpaccio of any kind is a favorite at Club 55. Often served with a drizzle of truffle oil, it is the epitome of decadence. Our version incorporates another favorite on their menu – nicoise olives.
Serves 10
Prep time: 20 minutes
Cook time: 12 minutes (plus 1 hour for freezing)
Ingredients
Four tablespoons of olive oil
one 1/4 lb trimmed beef tenderloin
Salt and freshly ground black pepper
Tapenade
A tablespoon of fresh parsley chopped
One cup of pitted Nicoise olives
A tablespoon of garlic (minced) and capers (rinsed)
One lemon, juiced
2 ounces Parmesan cheese, sliced with a vegetable peeler
Procedure
Rub one tablespoon of olive oil over beef and season well with salt and pepper. Heat the remaining oil in a large skillet over high heat. Sear the beef for about 2 minutes on each side. The goal is to achieve a deep brown crust outside while the beef remains rare inside. It is important not to overcook, and the meat should only be in the pan for 12 minutes.
Allow beef to cool, then wrap tightly in plastic and freeze for 1 hour.
Slice the meat as thinly as possible. If the meat is too thick, place the slices between sheets of wax paper and pound with a mallet until paper-thin.
Combine all the tapenade ingredients in a food processor and blend well—taste for seasoning. Serve a small dollop on the plate next to the sliced beef. Top with a few shavings of cheese.
