Carpaccio Recipe
alberta tenderloin, tonnato, horseradish, gnocco fritti
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The best thing to pair and share with CARPACCIO
Ingredients
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Main Ingredients
Method
Preparation
Prepare the Tenderloin
Trim any excess fat from the Alberta tenderloin and season it generously with salt and black pepper. Wrap it tightly in plastic wrap and place it in the freezer for about 1 hour until firm but not frozen solid.
Slice the Tenderloin
Once firm, remove the tenderloin from the freezer and slice it thinly using a sharp knife. Arrange the slices on a large serving plate in a single layer.
Make the Tonnato Sauce
In a blender, combine the tonnato sauce with olive oil and blend until smooth. Adjust the consistency with a little water if necessary, and season with additional salt and pepper to taste.
Prepare Horseradish
Grate the fresh horseradish and set aside.
Serve
Drizzle the tonnato sauce over the sliced tenderloin, and sprinkle the grated horseradish on top. Serve with gnocco fritti on the side.