BEEF TATAKI CARPACCIO

Category

Umami

Form

Sliced

Function

Base, Centerpiece

BEEF TATAKI CARPACCIO

BEEF TATAKI CARPACCIO

Difficulty: Easy
Yield

2

servings
Cook

5

mins
Freeze

4

hrs

Serve as the foundation for a refined carpaccio plate. Layer with bold contrasts like pickled vegetables, rich sauces or bitter greens. Works well as a starter, in a composed salad or as the most perfect roast beef sandwich.

Ingredients

  • 1 5 oz filet mignon (150g)

  • 1/2 tsp kosher salt

  • 1/2 tsp freshly cracked black pepper

  • 1/4 tsp freshly cracked sichuan pepper

  • 1 tbsp beef tallow

Method

  • Using bakers twine, tie filet tightly into a cylinder with 2 or 3 pieces. You need it to sear evenly, but also cut into nice round shapes once frozen.
  • Combine salt, black pepper and sichuan pepper. Season all around, including ends.
  • Heat cast iron skillet on high and wait 5 mins for pan to get very hot. Add tallow.
  • Sear filet mignon rotating every 45 seconds until nicely seared. Don’t forget the ends.
  • Rest for 10 mins, then wrap tightly in plastic wrap and freeze for 4 hours.
  • Using a deli slicer or your sharpest knife, slice very thinly to create beautiful beef rounds.

Notes