Beef Carpaccio with Orange-Olive Salsa

This was a successful first course dish that I just have to share. Anybody who likes rare meat will love this dish. The meat is rubbed with an aromatic spice rub and quickly seared. Thin slices are place on a dish along with a fresh home-made orange-olive salsa and shavings of aged Gouda. Simply divine! I got this one from my good friends at Epicurious, courtesy of Bon Appetit. 

For 10 servings:

Orange-Olive salsa

• 2 large navel oranges
• 1/2 cup diced red onion
• 1/2 cup pitted Kalamata olives
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper

Carpaccio

• 2 teaspoons whole black peppercorns
• 2 teaspoons fennel seeds
• 1 teaspoon white peppercorns
• 1 teaspoon coarse kosher salt
• 1 1/2 teaspoons dried lavender blossoms (optional, can be found at health stores)

• 4 tablespoons olive oil
• 1 1 1/4-pound trimmed beef tenderloin (My butcher recommended a cheaper cut of meat which he tenderized. I don't know what cut it was, but it was half the price and came up just as tender, since the meat is so thinly sliced.

• 2 cups lightly packed fresh arugula
• 1 2-ounce wedge aged Gouda cheese, shaved using vegetable peeler

For salsa:
Using small sharp knife, cut off peel and white pith from oranges. Working over medium bowl, cut between membranes to release sections. Don't worry about technique, since it will all go into the salsa. Cut each section crosswise into 4 pieces and add to bowl. Mix in remaining ingredients. Cover; chill. 

For carpaccio:
Combine first 4 ingredients and lavender, if using, in mortar and coarsely crush with pestle (or use a coffee grinder).

Rub 1 tablespoon oil over beef, then coat beef with spice mixture. Let stand 1 hour at room temperature. 

Heat 3 tablespoons oil in heavy large skillet over high heat. Add beef and sear on all sides, turning every 2 minutes, about 12 minutes total (beef will be rare in center). Chill until cold, then wrap in plastic and freeze 1 hour (this will help you to slice the beef).

Slice meat as thinly as possible (sliced meat can be pounded between layers of waxed paper until paper-thin, if desired). Toss arugula with juices from salsa and mound on platter. Top with salsa. Surround with meat and cheese.