I’ve had a piece of Open Meadow Farm pastured Black Angus tenderloin sitting in the freezer, just waiting to be turned into beef carpaccio. Tonight was the night!
Week: 33 of 52
No cookbooks utilized tonight. I pulled this together from a few recipes on Epicurious and was following the concept utilized by Todd English: potato cake, greens, onions, aioli and beef!
Jonathan made the potato cake out of shredded potato, salt, pepper, and fresh rosemary. He also made a nice truffle vinaigrette.
Then I sautéed some onions and glazed with a bit of balsamic.
Finally, I took the partially frozen piece of beef (easier to slice) and sliced it!
To assemble, I laid out the beef and the potato cake. I topped the potato with lettuce, the balsamic onions, and drizzled the vinaigrette over everything. Finally, I grated fresh Parmigiano Reggiano over it all!
We ate this with a fresh tomato & mozzarella salad and some toasted bread with a fresh mushroom butter I made as well (see below).
- Parmigiano Reggiano
- White Wine Vinegar
- Dijon Mustard
- Truffle Oil
- Grapeseed Oil
- Salt & Pepper
- Balsamic Vinegar
- Olive Oil
This weekend, we checked out Bergamot in Somerville. Very good and would definitely go back. But the most memorable thing about the meal and the thing I wanted to eat all night long? The transcendent mushroom butter served with the bread. I think I tracked down a recipe online while I was still at the table. Thankfully, Jenny over at Nourished Kitchen had just posted one after a foraging trip. Check out her recipe here. Here are the photos from what I made.