Pink Brick Filet Carpaccio Recipe
Scorched Tableside, Black Truffle Butter, Smoky Chimichurri
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Ingredients
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Filet Carpaccio
Black Truffle Butter
Smoky Chimichurri
Method
Filet Carpaccio
- 1
Prepare the Filet Mignon
Place the filet mignon in the freezer for about 30 minutes to firm it up. This will make it easier to slice thinly.
- 2
Slice the Filet
Using a sharp knife, thinly slice the filet mignon against the grain into very thin pieces. Arrange them on a chilled plate.
- 3
Season the Filet
Drizzle olive oil over the sliced filet, and season with sea salt and freshly ground black pepper to taste.
Black Truffle Butter
- 4
Make the Truffle Butter
In a bowl, combine the softened unsalted butter, black truffle oil, truffle salt, and finely chopped chives. Mix until well combined.
- 5
Chill the Truffle Butter
Transfer the truffle butter onto a piece of parchment paper, roll it into a log shape, and refrigerate until firm.
Smoky Chimichurri
- 6
Prepare the Chimichurri
In a bowl, combine the finely chopped parsley, cilantro, minced garlic, red wine vinegar, smoked paprika, and olive oil. Mix well.
- 7
Season the Chimichurri
Add salt to taste and mix again. Allow the chimichurri to sit for at least 15 minutes for the flavors to meld.
Assembly
- 8
Scorch the Filet Tableside
Using a kitchen torch, gently scorch the top of the sliced filet mignon until slightly charred. Be careful not to cook it through.
- 9
Serve the Carpaccio
Top the carpaccio with slices of truffle butter, drizzle with smoky chimichurri, and garnish with microgreens before serving.