Plate-Seared Carpaccio
Yield: 1 serving
Amt Ingredient
4 oz. beef tenderloin (one tail piece if possible)
½ tbsp. white truffle oil
1 tsp. garlic, minced
½ tsp. rosemary, chopped fine
1 tbsp. heirloom tomatoes, small dice (multiple colors, if possible)
1 tbsp. capers, rinsed
½ lemon wrapped in cheesecloth
to taste kosher salt and black pepper
Preparation:
- Preheat the oven to 450 degrees and place a very heavy-duty plate in the oven for 15 minutes. (I currently use the Ultimate Bowl by Steelite.)
- Pound the tenderloin until it is ¼- to 3/8-inch thick and able to cover your hot plate without hanging over the sides. Season steak with salt and pepper.
- When an order comes in, take the hot plate out of the oven and very quickly drizzle with truffle oil, minced garlic and rosemary. Place the pounded tenderloin on the hot plate. It should start to sizzle and cook on the plate.
- Garnish with tomatoes, capers and lemon.
- The server takes the plate to the table and places the appetizer in front of the diner while it is still sizzling. Using tongs, the server flips the meat and squeezes the lemon over it as it sizzles on the other side.
Submitted by J.R. Thomas, Executive Chef, Valley Lo Club, Glenview, Ill.
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