Hell's Beef Carpaccio

Beef Carpaccio, Pickled Radish, Fennel, Carrots, Vinaigrette

Hell's Beef Carpaccio

Be particularly selective with your meat in this recipe, as carpaccio is, plain and simple, raw beef, pounded to tenderness to turn it into a delicacy. Get out your sharpest chef’s knife to cut your beef super-thin; freezing the tenderloin briefly beforehand makes slicing easier. The pickled vegetables served alongside cut the richness of the meat, and yuzu dressing adds a sour note to this Hell’s Kitchen take on classic Italian carpaccio. Yuzu is a tart citrus fruit common to Japanese cuisine; its flavor is similar to grapefruit with notes of mandarin orange. The fruit is rarely found fresh in this country, so look for yuzu juice in Asian food stores. If unavailable, grapefruit juice may be substituted. Note that the pickled vegetables must be set up a day ahead.

 
 

BEEF CARPACCIO, PICKLED RADISH, FENNEL AND CARROTS, YUZU (OR GRAPEFRUIT) VINAIGRETTE
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PICKLED RADISH, FENNEL, AND CARROT
    Make one day ahead
    1. 6 tablespoons distilled white vinegar
    2. 6 tablespoons apple cider vinegar
    3. 2½ tablespoons sugar
    4. ¼ teaspoon whole mustard seeds
    5. ½ teaspoon kosher salt
    6. 3 radishes, thinly sliced, on a mandolin if you have one
    7. 1 large carrot, thinly sliced, on a
    8. Mandoline if you have one ½ small fennel bulb, thinly sliced, on a
    9. Mandoline if you have one, plus fronds for serving
    10. 1 small garlic clove, smashed
    11. ¼ teaspoon black peppercorns
    12. 1 jalapeño pepper, thinly sliced (remove the seeds if you prefer it less spicy)
    13. 2 tablespoons minced cilantro
    YUZU VINAIGRETTE
    1. 2 tablespoons yuzu juice or 1 tablespoon grapefruit juice
    2. ½ tablespoon Dijon mustard
    3. 1–1½ tablespoons soy sauce
    4. ½ teaspoon minced garlic
    5. Zest of half a lemon
    6. ¼ cup canola or grapeseed oil
    7. Kosher salt and freshly ground black pepper
    BEEF CARPACCIO
    1. 10 ounces beef tenderloin from the tip end of the roast
    FOR THE PICKLED RADISH, FENNEL, AND CARROT
    1. IN a small saucepan, heat the vinegars, sugar, mustard seeds, and salt, mixing to dissolve. Bring to a simmer, then remove from the heat and cool slightly.
    2. COMBINE the radishes, carrots, fennel, garlic clove, black peppercorns, and jalapeño in a bowl. Pour the vinegar mixture over the vegetables, mixing to combine. Fold in the cilantro. Transfer to a jar fitted with an airtight lid.
    FOR THE YUZU VINAIGRETTE
    1. IN a small bowl, whisk together the yuzu juice, mustard, soy sauce, garlic, and lemon zest. Add the oil in a slow, steady stream, whisking to emulsify. Season to taste with salt and pepper.
    FOR THE BEEF CARPACCIO
    1. WRAP the tenderloin in plastic wrap and place in the freezer for 2 hours.
    2. UNWRAP the meat and thinly slice into ¼-inch-thick pieces. Lay the meat onto a large sheet of plastic wrap. Top with another sheet of plastic wrap and gently pound the meat with a meat mallet until paper thin.
    TO PLATE
    1. DIVIDE the carpaccio among four plates. Top with pickled vegetables, fennel fronds, and drizzle with yuzu vinaigrette.
    Hell's Kitchen Recipes http://hellskitchenrecipes.com/

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