Beef Carpaccio Recipe
sherry-soy vinaigrette, smoked mushroom aïoli, jicama remoulade, garlic chips, greens, baguette
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Ingredients
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Beef Carpaccio
Sherry-Soy Vinaigrette
Smoked Mushroom Aïoli
Jicama Remoulade
Garlic Chips
Method
Preparation
- 1
Prepare the Beef
Wrap the beef tenderloin in plastic wrap and freeze for about 30-45 minutes until firm. Once firm, slice thinly against the grain and arrange on a serving platter.
- 2
- 3
Prepare the Smoked Mushroom Aïoli
Blend smoked mushrooms, mayonnaise, garlic, and lemon juice in a food processor until smooth. Set aside.
- 4
Make the Jicama Remoulade
In a bowl, mix jicama, mayonnaise, Dijon mustard, lemon juice, and salt until combined. Set aside.
- 5
Fry the Garlic Chips
Thinly slice the garlic cloves. Heat olive oil in a pan over medium heat and fry the garlic slices until golden and crispy. Drain on paper towels.
