Beef Carpaccio
1 whole beef tenderloin
1 cup black pepper, ground
Canola oil
Trim all fat and silver skin off filet until just the center cut is available. Save scraps for later use.
Break filet down into 4 pieces, cutting once down the center vertically and once down the center horizontally.
Heat a skillet and add canola oil.
Cover each piece in black pepper and then roll in hot oil. Allow to cool on a wire rack or in the fridge.
Slice each piece into 1/8th inch slices.
Using a mallet, flatten pieces until they are 2 centimeters thick. Arrange on deli sheets and wrap in plastic. (Can freeze for up to 48 hours.)
Tamari & Ginger Vinaigrette
1 cup shallot, diced small
½ cup ginger, grated
¼ cup garlic, grated
2 cups extra virgin olive oil
1 cup Tamari soy sauce
Caramelize shallots in a cast iron skillet. Turn off heat, add ginger and garlic and allow to cool. Add olive oil and soy sauce. Store in an airtight container.
To Plate
Arugula (1 ounce per person)
Piave cheese
Take one portion of the sliced meat and spread 1 Tablespoon of vinaigrette on top. Toss 1 ounce of arugula with vinaigrette, pickled carrots and pickled daikon and place on top of beef. Shave Piave over salad mix and serve.
Serves a crowd
Apolline
4729 Magazine St., 894-8881
ApollineRestaurant.com
