Beef Carpaccio with Carrots and Peas

Photo by Colin Clark
Ingredients
- 2 Tbs. créme fraîche
- 1 tsp. fresh lemon juice
- 1 tsp. finely chopped flat-leaf parsley
- 1 Tbs. grated fresh peeled horseradish or bottled white horseradish, drained
- 1-½ Tbs. truffle oil
- One 8- to 10-oz. piece filet mignon, trimmed of any excess fat
- 12 small young carrots (about 5 inches long), greens trimmed to ½ inch
- + 5 more ingredients
-
- ½ cup fresh peas
- Kosher salt
- 1 tsp. finely chopped fresh chives
- Freshly ground black pepper
- 1 tsp. finely chopped shallots
Freeze the beef until partially frozen, about 45 minutes. Have ready a large bowl of ice water. Bring a 2-quart saucepan of salted water to a boil. Cook the carrots until crisp-tender, about 3 minutes. Using a slotted spoon, transfer the carrots to the bowl of ice water to stop the cooking, then...
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