Angus Beef Tenderloin Carpaccio with Smoky Aioli & Grilled King Trumpets
By Executive Chef Ken Frank at La Toque, Napa, CA.
“This is a dish that is on the menu every night. It’s simply carpaccio, done really well, with interesting garnishes that kick up the flavor and texture.” – Ken Frank
Beef Capraccio
DIRECTIONS
- Trim a center cut section of filet mignon, season with salt and pepper, and sear the outside on the plancha to develop a little char flavor.
- Roll up tightly and chill in freezer until very firm, nearly frozen.
- Cut thinly on a slicer and arrange in a circle.
- Garnish with the items below.
Smoky Aioli
DIRECTIONS
- Straight up Aioli, but made with oil infused with smoky wood chips overnight.
Kennebec Potato Crisps
DIRECTIONS
- Using Kennebec’s cut into nice brunoise is the key. They make awesome potato chips.
Grilled King Trumpet Relish
DIRECTIONS
- Sliced king trumpet mushrooms, grilled and then chopped with olive oil, shallot and herbs.
Photographed by Josue Castro.
