Beef carpaccio

  • Preparation 30 min
  • Refrigeration 1 h
  • Servings 4
  • Freezing I do not suggest

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Beef and marinated shallots

  • 12 oz (340 g) beef tenderloin, ultra fresh (sushi/tartare quality)
  • 1 French shallot, sliced into thin rounds
  • ¼ cup (60 ml) apple cider vinegar
  • 1 tbsp (15 ml) maple syrup
  • 1 pinch of salt

Vinaigrette

  • 2 tbsp (30 ml) whole grain mustard
  • 1 tbsp (15 ml) Dijon mustard
  • 1 tbsp (15 ml) maple syrup
  • 1 tbsp (15 ml) lemon juice
  • ¼ cup (60 ml) extra virgin olive oil
  • ½ tsp (2.5 ml) black truffle oil
  • Salt and pepper, to taste

Garnish

  • About 3 tbsp (45 ml) capers, drained
  • About 2 oz (60 g) parmesan, in generous shavings
  • 1 cup (60 g) arugula
  • Olive oil
  • Fleur de sel
  • Fresh ground black pepper

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Preparation

  • Put the beef tenderloin in the freezer 1 hour before slicing, or until the meat is stiff without being completely frozen. This is what allows you to cut into thin slices. If your tenderloin is very thick, you can cut it in half before freezing.
  • Meanwhile, marinate the shallots: combine the apple cider vinegar, maple syrup and salt in a small bowl. Add the shallot rounds, mix and let marinate minimum 30 minutes at room temperature.
  • Prepare the vinaigrette: whisk together both mustards, maple syrup and lemon juice. Incorporate the olive oil in a stream while whisking to emulsify. Add the truffle oil, season with salt and pepper to taste.
  • Remove the beef from freezer. With a sharp knife, slice on the bias as thin as possible. Place each slice between two sheets of parchment paper and gently flatten with a rolling pin (or the flat side of a chef’s knife) to thin without tearing.
  • Optional but it does the job: put the serving plates in the freezer for 10 minutes before plating to keep the beef nice and cold during service.
  • Arrange the beef slices in a fan pattern on 2 large serving plates. Garnish with marinated shallots (drained), capers and arugula. Drop spoonfuls of vinaigrette here and there on the beef (without covering everything, we want to see the meat). Drizzle with a stream of olive oil, sprinkle generously with parmesan shavings, fleur de sel and fresh ground black pepper. Serve immediately.