BEEF CARPACCIO

INGREDIENTS:-

Filet mignon prime 4-5 oz : 1 lb (bright red color center cut)

Garlic & Herb bread : 3 ea (From One Stick 4 Portions)

Lemon & herb butter : ½ lb

Baby Mache’ : 10 Sprigs

Balsamic Vinaigrette : One tablespoon

Star fruit chutney : ½ cup

Capers : 80 ea

Truffle oil : 5 teaspoon

Parmesan shavings : 5 oz

Sea salt or kosher salt : pinch

Cracked black pepper : pinch

PROCEDURE:-

Roll the filet in plastic & freeze.
Thinly slice garlic & herb sticks length wise. Spread lemon & herb butter on both sides of the sliced bread. Place them over small cylinder made of aluminum foil (the same size use for potato cannelloni) Toast them on lo heat and forms a shape of wave. Keep warm.
Thinly slice the frozen beef and arrange in a square Plate (16 slices/por).
Keep one quenelles of star fruit chutney in the center.
Spread 8 ea capers on the sliced beef and drizzle lemon vinaigrette over it. Message some truffle oil over the beef and garnish with baby Mache Lettuce at the center, next to star fruit chutney. Spread some sea salt & cracked black pepper over Carpaccio. Drizzle few drop of house dressing over mache.
Now place parmesan shavings on either side of the mache.
Keep the warm herb toasts both side of the mache as shown in the presentation.

LEMON HERB BUTTER

INGREDIENTS:-

Butter solids : ½ lb softened

Red onion chopped : ½ ea (medium size)

Lemon : 1 ea juice & chopped rind

Basil chopped : one teaspoon

Tarragon chopped : one teaspoon

Chervil chopped : one teaspoon

Italian parsley chopped : one teaspoon

Salt : to/taste

Crushed black pepper : to/taste

PROCEDURE:-

Melt butter. Add chopped red onions and sauté. Add lemon juice & rind. (The color of onions will brighten). Cool.
Mix all the herbs in soft butter and add the sautéed onions.
Chill until ready to use.