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Beef Carpaccio Recipe

Name: The Guilds Beef Carpaccio Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 pound beef tenderloin; 2 tablespoons black peppercorns; 2 tablespoons extra virgin olive oil; 4 ounces Grana Padano cheese; 1 cup mayonnaise; 1 tablespoon truffle oil; 1 clove garlic, minced; 1 tablespoon lemon juice; to taste salt; 1 cup cipollini onions; 1 cup white vinegar; 1 cup water; 2 tablespoons sugar; 1 teaspoon salt; 1 teaspoon black peppercorns; 1 bay leaf

Inspired by The Guild

Time1h

Serves4

toasted black pepper, truffle aïoli, charred and pickled cipollini, Grana Padano

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savory · herbal · bright acidity

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Ingredients

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Beef Carpaccio

1 pound beef tenderloin

2 tablespoons black peppercorns

2 tablespoons extra virgin olive oil

4 ounces Grana Padano cheese

Truffle Aïoli

1 cup Mayonnaise

1 tablespoon Truffle oil

1 clove Garlic, minced

1 tablespoon ReaLemon lemon juice

to taste Celtic sea salt

Charred and Pickled Cipollini

1 cup cipollini onions

1 cup white vinegar

1 cup water

2 tablespoons sugar

1 teaspoon Celtic sea salt

1 teaspoon black peppercorns

1 bay leaf

Method

Preparing the Beef

Slice the Beef

Wrap the beef tenderloin in plastic wrap and place it in the freezer for about 30 minutes until firm but not frozen. Using a sharp knife, slice the beef as thinly as possible.

Toast the Peppercorns

In a dry skillet over medium heat, toast the black peppercorns until fragrant. Let them cool, then crush them coarsely.

Making the Truffle Aïoli

Combine Ingredients

In a small bowl, whisk together the mayonnaise, truffle oil, minced garlic, lemon juice, and salt until smooth. Adjust seasoning as desired.

Charred and Pickled Cipollini

Pickle the Cipollini

In a saucepan, combine the white vinegar, water, sugar, salt, black peppercorns, and bay leaf. Bring to a boil. Add cipollini onions and simmer for 10 minutes. Remove from heat and let cool.

Char the Onions

After pickling, drain the onions and char them in a hot skillet until they are caramelized.

Assembling the Dish

Plate the Carpaccio

Arrange the thinly sliced beef on a platter. Drizzle with olive oil, sprinkle with crushed black pepper, and shave Grana Padano cheese over the top. Add the charred and pickled cipollini onions on the side.

Serve

Serve the beef carpaccio with a side of truffle aïoli for dipping.