seared carpaccio-style shoulder petite tender
Quick-pickled shallots give thin, silky slices of meat (and the accompany ing spinach salad) a tangy punch. A good substi-
tute for petite tender is the similarly shaped beef tenderloin. Serves 4 as an appetizer
1 8- to 10-oz. shoulder petite tender
Kosher salt
1/4 cup plus 1 Tbs. extra-virgin olive oil
2 medium shallots, halved through the
root and very thinly sliced lengthwise
(about 1 cup)
1/4 cup Champagne or white-wine vinegar
4 oz. baby spinach (4 packed cups)
Flaky sea salt, such as Maldon, and freshly
ground black pepper
Pat the petite tender dry and season it all
over with 1/2 tsp. kosher salt.
Heat 1 Tbs. of the oil in a heavy-duty10-inch skillet over high heat until
shimmering hot. Add the petite tender
and sear on all sides, 4 to 5 minutes total.
Transfer to a cutting board and cool to room
temperature; cut crosswise into 20 slices.
Put a 2-foot-long piece of plastic wrap
on the work surface. Lay some of the slices
on the plastic, leaving 2 to 3 inches between
each. Top with another piece of plastic wrap
and pound the slices with a meat mallet until
paper thin. Repeat with the remaining slices.
Refrigerate for at least 30 minutes before
serving. (The meat can be pounded up to
1 day ahead; refrigerate it rolled up in the
plastic wrap.)
In a small bowl, soak the shallots in
the vinegar until slightly softened, about30 minutes. Transfer 2 Tbs. of the vinegar
to a small bowl and whisk in the remaining
1/4 cup oil and a pinch of kosher salt.
To serve, strain the shallots, discarding
the remaining vinegar. In a large bowl,
toss the shallots with the spinach and just
enough of the vinaigrette to lightly coat
the leaves. Divide the slices of beef among
4 dinner plates, arranging them in a single
layer with just a little overlap. Drizzle with
the remaining vinaigrette and sprinkle with
a pinch of sea salt. Mound the spinach next
to the beef and season the spinach and beef
with a few grinds of pepper.FIneCookIng.Com 33