Pepper-Crusted Beef Carpaccio With Citrus Ponzu Sauce, Julienned Green Onions and Ginger, Drizzled With Calabrese Oil and Topped With Crispy Shallots
Recipe courtesy of Olga Rodriguez, CSC, Sous Chef, Houston Country Club
- prime tenderloin - 10 oz.
- black pepper - 2 oz.
- red peppercorn - 2 oz., freshly ground
- Sichuan pepper - 2 oz.
- green onions - 1 cup, thinly sliced
- ginger - 1 oz., freshly grated
- crispy shallots - 1 cup
- horseradish aioli - 1 cup, fresh
- Calabrese oil or chili oil - 1 oz.
- ponzu - 1 cup
- Horseradish Aioli
- garlic - 3 cloves
- egg yolks - 2 ea.
- olive oil blend - 1 cup
- lemon juice - 1 Tbsp., fresh
- salt - to taste
- pepper - to taste
- horseradish - 1 cup, fresh
- Worcestershire sauce - 1 tspp.
- daikon - 1 cup, diced
- yuzu - 1 cup
- soy sauce - 1 cup
- Crispy Shallots
- shallots - 2 cups, thinly sliced
- buttermilk - 2 oz.
- flour - 2 cups, seasoned
Procedure for Tenderloin
- Wrap tenderloin in plastic wrap and roll until a cylinder shape is formed and everything is tightly wrapped.
- Hold in freezer for at least 1 hour, then unwrap tenderloin gently and begin to crust evenly. (Chef's note: Tenderloin must be shaped before crusting with pepper blend.)
- Once the crusting is finished, begin to sear at a high heat. Sear tenderloin on high heat thoroughly to get a nice sear all around.
- Begin to wrap it in plastic one more time in the same way as before, creating a cylinder shape. Make sure tenderloin is nice and tight to avoid any air bubbles.
- After forming your desired shape, tie both ends of plastic wrap and place in the freezer until tenderloin is completely frozen solid.
Procedure for Horseradish Aioli
- In a blender, combined egg yolks, garlic and lemon juice begin to blend, while slowly adding the olive oil.
- Once that is done, and you get the consistency needed, remove and put in a bowl and set aside.
- In a clean blender, begin to blend horseradish in small-dice form until you have a nice smooth paste. Add water as needed.
- Then combine the paste in the bowl with aioli, seasoning to taste with salt, lemon and Worcestershire.
Procedure for Ponzu
- In a blender, add daikon until it is smooth. Use a cheesecloth to squeeze all excess water.
- Add daikon to a bowl, combining all the ingredients above and taste. Adjust as needed.
Procedure for Crispy Shallots
- Toss shallots in in buttermilk, then flour.
- Make sure to take any excess flour off, then fry until crispy. Fryer must be 325° F.
Procedure for Tenderloin Carpaccio
- Once ready to serve, thinly slice the tenderloin and assemble nicely on a cold plate.
- Once the tenderloin is plated, begin to dress with the ponzu sauce, horseradish aïoli and Calabrese oil.
- Finish off with green onions and crispy shallots.