Beef Carpaccio.

The Perfect Beautiful Bite: An amuse-bouche is not only beautiful, but the beautiful flavors that take over your taste buds when eating one, should send you on a journey of culinary amazement. Here’s one you can try at home.

Beef Carpaccio Amuse Bouche with Radish and Cucumber Salad 

What you need: 

10 oz. best quality Beef Tenderloin

1 Cucumber finely chopped

2 Radish finely chopped

Fresh asiago cheese

Vinaigrette:

1/4 cup rice wine vinegar

1 teaspoon raw sugar

pinch kosher salt

Pinch freshly ground black pepper

1/2 tablespoon white sesame seeds, toasted in a dry pan until golden

1/4 tablespoon soy sauce

1 1/2 tablespoons sesame oil

What you do: 

Wrap the tenderloin in plastic wrap or wax paper and place in the freezer for approx. 2 hours.

While your beef is in the freezer prepare your vinaigrette and salad.

Finely chop and mix together your radish and cucumber.

For your Vinaigrette: whisk together all vinaigrette ingredients until emulsified.

After 2 hours, unwrap the tenderloin and thinly slice the beef.  Place each slice on wax paper. Top with another piece of wax paper, and gently pound the meat with a meat mallet until it’s paper thin. Repeat until all of the meat is sliced and pounded.

When you are ready to plate your Amuse, mix your salad in with your vinaigrette tossing carefully. Plate Salad on spoon or in small dish, take one piece of beef and roll into a loose ball and place on top of the salad and add a ribbon (or grated) Asiago on top.

*NOTE: The salad flavors the beef if you do this as an Amuse, if you choose to plate pieces of beef, marinate it before freezing with the vinaigrette.

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