Carpaccio De Bœuf, Duxelle & Glace Au Vin Rouge Recipe

Preparation Steps

1. 1

   Prepare the Beef

   Wrap the beef tenderloin in plastic wrap and freeze for about 1 hour until firm. This makes it easier to slice thinly.

2. 2

   Make the Duxelle

   In a skillet, melt the butter over medium heat. Add the shallots and garlic, sauté until translucent. Add the finely chopped mushrooms and cook until they release their moisture and become golden brown. Season with salt and pepper. Remove from heat and let cool.

3. 3

   Slice the Beef

   Once the beef is firm, remove from the freezer and slice it as thin as possible using a sharp knife.

4. 4

   Prepare the Glace au Vin Rouge

   In a saucepan, combine red wine and balsamic vinegar. Simmer on low heat until reduced by half and thickened, about 15-20 minutes. Remove from heat and let cool slightly.

5. 5

   Assemble the Dish

   On a large serving plate, arrange the beef slices in a single layer. Spoon the mushroom duxelle evenly over the beef. Drizzle with olive oil and season with additional salt and pepper.

6. 6

   Finish with Garnish

   Drizzle the reduced red wine glaze over the assembled carpaccio. Top with shaved Parmesan cheese and arugula for garnish.