Carpaccio of Beef

Submitted by Wade Simpson, Executive Chef, Paradise Valley CC, Scottsdale, Ariz.

by C&RB Staff (editor@clubandresortbusiness.com)
July 2007
 

Amt Ingredient
1 to 2 lbs. New York strip, vein end, seasoned and seared, frozen until cutting
10 each shallot rings (see recipe below)
1 tbsp. roasted garlic aïoli, in squirt bottle
2 tsp. abernet Sauvignon vinegar jelly (see recipe below)
pinch smoked sea salt
 
For the shallot rings:
(Note: This is best done to order, but can be prepared before service.)
• Thinly slice shallots and soak in seasoned buttermilk.
• Drain, dust with seasoned flour, and fry at 300 degrees until golden brown.

For the Cabernet Sauvignon vinegar jelly:
• Combine one 8.5-oz. bottle of Cabernet Sauvignon vinegar in a pot with around 3 teaspoons of agar agar.
• Mix thoroughly on stove as it comes to a boil and make sure agar agar dissolves as it boils.
• Once the mixture boils, pour in pan and refrigerate. Cut in desired shapes and keep ready for use.

Procedure:
• On slicer, take frozen strip and slice thin; arrange on desired plate. About 3 slices are adequate.
• Arrange your ingredients around or over the meat slices. Sprinkle smoked sea salt over plate.  
• Classically, it is best to display all seasonings and garnishes over the sliced beef, so the guests can roll each individual slice.