Dry-aged Special Chateaubriand Carpaccio Recipe
sherry reduction, manchego, pickled peppers, catalan tomato bread
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Ingredients
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For the Chateaubriand Carpaccio
For the Sherry Reduction
For the Toppings
Method
Preparing the Chateaubriand
- 1
Season the Beef
Rub the Chateaubriand with kosher salt and black pepper, ensuring an even coating. Let it sit at room temperature for 30 minutes.
- 2
- 3
Chill and Slice
Wrap the cooled beef tightly in plastic wrap and refrigerate for at least 2 hours (or overnight). Once chilled, use a sharp knife to slice the beef as thinly as possible.
Making the Sherry Reduction
- 4
- 5
Reduce the Sherry
Pour in the sherry wine, bringing it to a boil. Reduce the heat and let it simmer until the mixture is reduced by half, about 15-20 minutes. Stir occasionally.
- 6
Finish the Reduction
Once reduced, remove from heat and whisk in the remaining butter until smooth. Set aside.
Assembling the Carpaccio
- 7
Prepare the Base
On a large serving platter, arrange the thinly sliced Chateaubriand to cover the surface evenly.
- 8
Add Toppings
Sprinkle the shaved manchego cheese and sliced pickled peppers over the beef.
- 9
Drizzle with Sherry Reduction
Drizzle the sherry reduction over the carpaccio to enhance the flavors.
- 10
Serve with Catalan Tomato Bread
Toast the Catalan tomato bread slices, rub with fresh garlic, and drizzle with olive oil. Serve alongside the carpaccio, garnished with fresh basil leaves.
