Beef Carpaccio Recipe
preserved yolk, grana padano, pickled shallot, garlic aioli, smoked sea salt potato chips
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Ingredients
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Beef Carpaccio
Garlic Aioli
Smoked Sea Salt Potato Chips
Method
Beef Carpaccio Preparation
Prepare the Beef
Wrap the beef tenderloin in plastic wrap and freeze for about 1-2 hours until firm. Once firm, thinly slice the beef using a sharp knife.
Plate the Carpaccio
Arrange the beef slices on a serving plate. Drizzle with olive oil and sprinkle with smoked sea salt and freshly cracked black pepper.
Add Toppings
Grate the grana padano cheese over the beef, add pickled shallots, and place the preserved egg yolk in the center.
Garlic Aioli Preparation
Make the Aioli
In a small bowl, combine mayonnaise, minced garlic, lemon juice, and salt. Mix until well combined and smooth. Adjust seasoning to taste.
Potato Chips Preparation
Prepare the Potatoes
Preheat your oven to 400°F (200°C). Thinly slice the potatoes using a mandolin or sharp knife.
Bake the Chips
Toss the potato slices in olive oil and spread them out on a baking sheet. Bake for 15-20 minutes or until crispy, flipping halfway through.
Season the Chips
Remove from the oven and sprinkle with smoked sea salt while still warm.