Carpaccio of any kind is a favorite at Club 55. Often served with a drizzle of truffle oil, it’s the epitome of decadence. Our version incorporates another favorite on their menu – nicoise olives.

Serves 10

Prep time: 20 minutes

Cook time: 12 minutes (plus 1 hour for freezing)

Rub one tablespoon of olive oil over beef and season well with salt and pepper. Heat the remaining oil in a large skillet over high heat. Sear the beef for about 2 minutes on each side. The goal is to achieve a deep brown crust on the outside, while the beef remains rare inside. It’s important not to overcook and the meat should only be in the pan for a total of 12 minutes.

Allow beef to cool then wrap tightly in plastic and freeze for 1 hour.

Slice the meat as thinly as possible. If the meat is too thick, place the slices between sheets of wax paper and pound with a mallet until paper-thin.

Combine all the tapenade ingredients in a food processor and blend well. Taste for seasoning. Serve a small dollop on the plate next to the sliced beef. Top with a few shavings of cheese.