Beef
Filet of Carpaccio with Mustard Aioli, Asparagus
Salad,
Truffle Oil and Reggiano Parmesa
By
Executive Chef James Ormsby, Plump Jack Café,
San Francisco, CA
Made
with:
Ridgefield Farms Premium Hereford Beef
Ingedients:
Use 3 ounces of clean beef filet
Oiled parchment Paper (round)
Meat Mallet
TT Salt and Pepper
Caper Berries
TT White Truffle Oil
Small Block of Parmesan Cheese
Procedure:
Between 2 oiled panchment paper rounds, pound
beef thin with a meat mallet, place on chilled
plate. Season with sah pepper, gamish with meyer
lemon mustard aioli, sprinkle with caper berries,
gamish with salad and shaved parmesan cheese,
drizzle white truffle oil.
Meyer
Lemon Mustard Aioli Ingredients:
3 Egg Yolks
1 cup pure Olive Oil
2 tbls. Dilon Mustard
1 tbls. chopped Garlic
1 tspn. Salt
1 rspn. Ground Black Pepper
3 tbls. Meyer Lemon Julce
1 tbls. Meyer Lemon Zest
Procedure:
Place eggs, mustard, garlic, sah pepper, Iemon
juice and zest in food processor bowl, process
for one minute, add oil slowly, taste for seasoning,
place into squeeze bottle for presentation,
reserve as needed.
Parsley/Asparagus
Salad Ingredients:
1 lb. green asparagus
1 cup picked Italian Parsley Leaves
TT Salt and Pepper
Meyer lemon juice of one Meyer lemon
2 tbls. Olive Oil
Procedure:
Peel and blanche asparagus in salted water.
Cool asparagus in ice water, slice into inch
long pieces. Toss with parsley leaves, season
with salt pepper, add lemon juice and olive
oil. Reserve till needed.
Other
Great Chef
Recipes:
Ahi
Cones
Beef
Filet of Carpaccio with Mustard Aioli,
Asparagus Salad, Truffle Oil and Reggiano Parmesan
Duckling
Trio with Huckleberry Jus
Grilled
Beef Filet with Potato Gratin, Spinach,
Green Peppercorn-Brandy Sauce with Blue Cheese
Butter
Mussels
in Golden Saffron Broth
Red
Wine Braised Oxtail with
Carmelized Root Vegetables, and Garlic Mashed
Potatoes
Pumpkin
Soup
Southern
Fried Chicken Breast with Red Flannel Vegetable
Hash, and a Hen of the Woods Mushroom and Sherry
Sauce
Other
Related Links:
Fish
Tips from the Chef
Seafood
Appetizer, a Great Start to a Classic Meal
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