Beef Carpaccio with Spinach and Anchovy Butter

Note from Cheri: The recipe, text and photo below are reprinted with permission from Bite Size -- Elegant Recipes for Entertaining by Francois Payard (2006 William Morrow). I find this to be an extremely useful book to have around. Seems I always have a million recipes in my head to use when giving a party, but it always seems they disappear when planning time comes. Now I just refer to James Beard award winning chef Francois Payard's book for a wide array of elegant appetizers and hors d'oeuvres. This is elegant party food created by a world class chef, so you're not likely to serve this food at the neighborhood football party. But if you need to impress you can hardly do better than this guide. Click here for more information about this book, more fabulous bite sized recipes, along with discount ordering links through Amazon.com.

My father made similar pinwheels when I was growing up, but he used white bread in them. I just use top quality beef, spinach and a flavored butter -- a steakhouse menu. Keep the rolls on hand to serve if more guests arrive unexpectedly, or if you run out of food -- they can be sliced as needed almost directly from the freezer. Prepare them up to a week ahead of time and keep frozen.

3 anchovy filets 4 tablespoons (1/2 stick) unsalted butter, softened sea salt freshly ground white pepper 5 ounces beef tenderloin, sliced 1/4 inch thick 1 cup baby spinach leaves

Makes 20 1. Chop the anchovies very fine, until they form a paste. Place the anchovies in a bowl and add the softened butter. Stir until completely combined; then season with salt and pepper. 2. Place a 12 X 12-inch piece of plastic wrap on a flat surface. Lay the tenderloin on the plastic wrap, with the slices overlapping slightly, so that the meat completely covers the plastic wrap. Place another piece of plastic on top of the tenderloin, and pound lightly with a mallet or a rolling pin until the meat is about 1/8-inch thick. Remove the top piece of plastic wrap and season the tenderloin with salt and pepper. 3. Spread the anchovy butter over the tenderloin in an even layer. Then arrange the spinach leaves over the anchovy butter. 4. Pull up one end of the plastic wrap and gently roll the edge of the tenderloin over on itself, as you would a sushi roll. Make sure that the spinach and butter are tightly rolled inside the meat, and take care not to roll the plastic wrap inside the tenderloin. Once it is tightly rolled and covered with the plastic wrap, place the roll in the freezer for 30 minutes, or up to a week. (If freezing for more than 30 minutes, take the roll out 10 to 15 minutes before cutting). 5. Remove the roll from the freezer, remove the plastic wrap, and cut the roll into 1/4-inch thick slices. Arrange on a platter and serve cold.