Name: Beef Tenderloin Carpaccio
Cook time: 1500 s
Total time: 1500 s
Yield: 2 servings
Ingredients: 8 oz beef tenderloin; 2 tbsp pickled red onions; 1 tbsp toasted pistachio; 1 tbsp Spiceology Chili Threads; 2 tbsp castelvetrano olive; 1 tbsp lemon zest; 1 tbsp lemon juice; 1 tbsp shaved horseradish; Spiceology Flaky Salt; Spiceology Black Pepper; ice; fancy olive oil

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Chef Matt Broussard

Beef Tenderloin Carpaccio

I'm using tenderloin because it's tender...but you can use any nice cut of steak. New York strip, ribeye, etc.

Place meat between two pieces of parchment paper and pound until flat.

Throw the meat in the freezer to keep cold. You could keep it in the freezer overnight.

Blend ice, then place a plate on top of it, this way you can serve your carpaccio cold.

This is all about garnishing. Start with castelvetrano olives, drizzle with fancy olive oil, add crushed toasted pistachios, pickled red onions, chili threads, freshly shaved horseradish, lemon zest, lemon juice, freshly cracked pepper, and Spiceology flaky salt.