CRMB-Beef Carpaccio

Beef Carpaccio and Club-style BLT with Honey and Pepper Glazed California Raisins and Red Wine Balsamic Syrup

Submitted by: James Perillo

Paper thin slices of beef, aioli and brioche join California raisins club-style.

Details

INGREDIENTS

    Beef Carpaccio

    • 12 ounce center cut tenderloin of beef, trimmed
    • 1 1/2 tablespoons kosher salt
    • 2 tablespoons coarse ground black pepper
    • 2 tablespoons olive oil

    Red Wine Balsamic Syrup

    • 1 cup red wine
    • 1/4 cup honey
    • 1/4 cup balsamic vinegar

    Aioli

    • 4 pasteurized egg yolks (1/4 cup)
    • 2 tablespoons Dijon mustard
    • 1/2 cup olive oil
    • 1 teaspoon garlic, chopped
    • 2 tablespoons lemon juice
    • Salt and pepper

    BLT

    • 1 loaf brioche, sliced 1/4-inch thick
    • 2 cups arugula, cleaned
    • 3 Roma tomatoes, cored and cut crosswise in 1/4-inch slices
    • 6 pancetta

    Garnish

    • 1/4 cup California golden raisins, soaked in water overnight
    • 2 tablespoons honey
    • 1 teaspoon ground black pepper
    • 6 ounce Ricotta Salata, shaved thin
    • Microgreens

    PROCEDURE

    Beef Carpaccio

    Season tenderloin of beef with salt and pepper. In a very hot pan, heat oil and sear on all sides. Remove and freeze.

    Red Wine Balsamic Syrup

    In a medium pot, simmer ingredients together until reduced to syrup consistency. Cool.

    Aioli

    Whisk egg yolks and Dijon mustard until blended. Slowly add oil while whisking vigorously to form an emulsion. After emulsion has formed, add remaining ingredients and whisk until smooth. Season with salt and pepper and chill.

    BLT

    For each sandwich, toast 3 slices of brioche and remove crusts. Spread aioli on one side of each piece. Place some arugula on one slice, then a slice of tomato, then another slice of brioche, more arugula and pancetta.Top with last piece of toasted brioche. Place toothpicks in sandwich and cut club style.

    To Assemble

    Place frozen tenderloin of beef on slicer and slice paper-thin. Arrange in a circle in center of plate. Place club in the center of carpaccio with micro greens on top of club. Drain raisins and pat dry. Drizzle a light coat of honey on raisins and dust with black pepper. Arrange around plate. Drizzle red wine balsamic syrup around club and garnish with shaved Ricotta Salata.

    Nutrition Facts Per Serving

    Calories 1300 (51% from fat); Total Fat 74g (sat 30g, mono 33g, poly 5g, trans 0g ); Cholesterol 575mg; Protein 48g; Carbohydrate 109g; (Dietary Fiber 3g; Sugars 42g; ); Iron 9mg; Sodium 2510mg; Calcium 199mg; Potassium 743mg

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