Aussie Wagyu ‘Beef Mac’ Carpaccio
- Prep time 1Hr
- Cook time 1Hr
- Technique Raw
- Meat Beef
- Cut Tenderloin
- Serves 4
From Top Chef Finalist and Aussie Beef Mate: Chef Janine Booth
Ingredients
Beef Carpaccio
- 1-pound Australian Wagyu beef tenderloin, trimmed and cleaned
- Extra-virgin olive oil, as needed
- 4 slices sourdough, 1/4 inch thick
- Sea salt, to taste
- Fresh ground pepper, to taste
- 3 tablespoons sesame seeds
- 1 head iceberg lettuce, shredded
- 1/4 cup pickled red onions
- 2 eggs, hard boiled and microplaned
- 1/4 cup capers, fried
- 1/4 cup minced chives
- 1/4 cup picked dill
- 1/4 cup parsley leaves
Remoulade Sauce – makes 4 cups
- 2 cups mayonnaise
- 1/2 cup ketchup
- 1/4 cup pickled cucumbers
- 1/4 cup pickled red onions
- 2 tablespoons capers, chopped
- 2 eggs, hard boiled and chopped
- 1 ounce Worcestershire sauce
- 2 ounces Dijon mustard
- 1 ounce whole grain mustard
- 1 ounce finely diced celery
- 1 ounce scallions, sliced
- 1 tablespoon grated horseradish
- 1/2 tablespoon Spanish paprika
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Method
Beef Carpaccio:
- Wrap the tenderloin firmly in plastic wrap and roll and tie the ends tightly to create a nice tight log. Freeze until solid.
- Using a 10-inch flat round plate as a guide, trace the outline of the plate onto 4 pieces of waxed or parchment paper.
- Unwrap the tenderloin from the plastic and use a deli slicer to slice 1/8-inch slices.
- Using your template, drizzle round with a little olive oil. Shingle the tenderloin slices, starting on the outside and spiraling inwards, overlapping each slice by ¾ to 1 inch until you have a solid circle pattern. Drizzle with a little more olive oil and cover with another piece of parchment. Repeat. You can freeze these again until you are ready to plate.
Remoulade Sauce:
- In a bowl, stir together the ingredients thoroughly. Cover and refrigerate until service.
Plating:
- Preheat the oven to 350°F.
- Brush the sourdough with olive oil on both sides. Season with salt, pepper, and sesame seeds. Place on a sheet pan with parchment underneath and on top. Place another sheet pan on top and bake for 10 minutes until golden brown and crispy. Let the toasts cool.
- In a bowl, mix the lettuce and 2 cups of the Remoulade together. Place about a 1/2 cup portion on each plate.
- Peel off one side of the parchment paper from the tenderloin circles and place one circle on top of the lettuce. Season the meat well with sea salt and fresh cracked pepper.
- Top with a drizzle of the remaining Remoulade, pickled red onions, egg, capers, chives, parsley, and dill.
- Roughly break up a sourdough crouton over the top for garnish.
