Smoked Beef Carpaccio Recipe

Inspired by Sepia

Time2h

Serves4

Spring onion, brioche, burnt onion consommé.

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Ingredients

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1
Smoke the Beef
Season the beef tenderloin with salt and black pepper. Smoke the beef at 225°F (about 107°C) for 1 hour or until it reaches an internal temperature of 120°F (49°C) for medium-rare. Remove from the smoker and let it cool completely.
2
Prepare the Consommé
In a pot, add chopped burnt onions (or charred onion skins) and water. Bring to a boil and then simmer for 45 minutes. Strain the liquid to get a clear consommé, and set aside.
3
Prepare the Brioche
Toast the brioche slices until golden brown and crispy. Set aside.
4
Slice the Beef
Once the beef is cooled, slice it thinly using a sharp knife. Arrange the slices on a plate.
5
Assemble the Dish
Drizzle the olive oil over the beef slices. Garnish with chopped spring onions and serve alongside the toasted brioche and burnt onion consommé.