Beef Carpaccio with Tamari & Ginger Vinaigrette


Ingredients for Beef Carpaccio

• 1 Whole Beef Tenderloin
• 1 cup black pepper (ground)
• Canola Oil

Preparing Beef Carpaccio

• Trim all fat and silver skin off filet until just the center cut is available. Save scraps for later use.
• Break filet down into 4 pieces cutting once down the center vertically and one down the center horizontally
• Heat a skillet and add canola oil
• Cover each piece in black pepper and then roll in hot oil. Allow to cool on a wire rack, or in the fridge.
• Slice each piece into 1/8th inch slices.
• Using a mallet, flatten pieces until they are 2cm thick. Arrange on deli sheets and wrap in plastic. Can freeze for up to 48 hours

4729 Magazine Street, New Orleans, LA, 70115