Beef Carpaccio Recipe
peppercorn crusted, truffled dijon aioli, pickled shimeji mushrooms, shaved parmesan, arugula
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Ingredients
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Main Ingredients
Truffled Dijon Aioli
Pickling Liquid
Method
Prepare the Beef
- 1
Prepare the Beef Tenderloin
Wrap the beef tenderloin in plastic wrap and freeze for about 1 hour until firm. Once firm, slice the beef as thinly as possible using a sharp knife. Arrange slices on a plate or serving platter.
Prepare Pickled Mushrooms
- 2
Pickle the Shimeji Mushrooms
In a small saucepan, combine rice vinegar, water, sugar, and salt. Bring to a simmer and stir until sugar and salt dissolve. Add shimeji mushrooms and remove from heat. Allow to cool and then refrigerate for at least 30 minutes.
Make the Aioli
- 3
Prepare the Truffled Dijon Aioli
In a bowl, combine mayonnaise, Dijon mustard, truffle oil, minced garlic, and lemon juice. Mix well until smooth and set aside.
Assemble the Dish
- 4
Assemble Beef Carpaccio
Top the sliced beef with pickled shimeji mushrooms, a drizzle of truffled aioli, shaved parmesan, and a handful of arugula. Finish with a sprinkle of freshly cracked black pepper and serve immediately.
