Friday, November 7th 2014, 12:42 pm
Certified Angus Beef Sumac Crusted Tenderloin Carpaccio with Truffle Oil, Arugula, frisse and aged Manchego cheese, Panko Fried Caper berries
Instructions:
Prepare meat
Clean center cut tenderloin 3' in diameter, prepare sumac rub, sear, and freeze,
Slice portions Sunday on plastic wrap and freeze
Bread Caper berries with panko (fry day of function)
1 large caper berry per plate
Truffle oil dressing for salad, with lime Mayonnaise, Dijon mustard and anchovy paste sauce for Carpaccio, squirt bottle
Slice foccia for toast, olive oil roasted garlic paste
Prepare frisse, arugula leaves, julienne radicchio mixed salad
Paper thin sliced red radishes
(will pickle radishes water, vinegar, sugar, garlic, rosemary) bring to a boil, place radishes in let stay in brine. fridge
Shaved manchego cheese for garnish. 10-inch round plate.
November 7th, 2014
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