Beef Carpaccio with Tamari & Ginger Vinaigrette

This Beef Carpaccio with Tamari & Ginger Vinaigrette recipe from Apolline Restaurant in New Orleans is a specialty.

Ingredients:

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

Prepare:

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

TAMARI & GINGER VINAIGRETTE Ingredients:

• 1/2 cup Ginger (grated)
• 1 cup Shallot (small dice)
• 1/4 cup Garlic (grated)
• 2 Cups Extra Virgin Olive Oil
• 1 cup Tamari Soy sauce 

TAMARI & GINGER VINAIGRETTE Prepare:

1. Caramelize shallots in a cast iron skillet. Turn off heat, add ginger and garlic, and allow to cool.
2. Add Tamari and Olive Oil. 
3. Store in an air tight container.

Directions:

To make Carpaccio, take one portion of the sliced meat and spread 1 tablespoon of vinaigrette on top. Toss 1oz of Arugula with vinaigrette, pickled carrots, and pickled daikon and place on top of beef. Shave Piave over salad mix and serve.