Beef Carpaccio with Carrots and Peas

Ingredients

• 2 Tbs. créme fraîche
• 1 tsp. fresh lemon juice
• 1 tsp. finely chopped flat-leaf parsley
• 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
• 1 Tbs. grated fresh peeled horseradish or bottled white horseradish, drained
• + 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...

View full recipe at Fine Cooking