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Carpaccio

Carpaccio

Chef Justin VanHorn | Reinhart Meat Dept

Ingredients

  • 3/4 lb Teres Major Preparation Chuck Tender Boneless
  • 2 Tbsp Black Pepper, Coarse
  • 1 Tbsp Coarse Salt
  • 1 Tbsp Ground Paprika
  • 1/8 oz Garlic, Minced
  • 1 oz Capers
  • 1 oz Blue Cheese Crumble
  • 1 oz Jumbo Red Onion
  • 1 oz Extra Virgin Olive Oil
  • 1 oz Horseradish
  • 1/2 oz Balsamic Glaze
  • 1/2 oz Green Onion Scallion

Preparation

  1. Combine spices and set aside. Trim any remaining silver skin off the Teres Major. Next, square off your ends and rub the loin with the garlic. Evenly coat the loin with the spice mixture. In a hot pan sear, all sides for a minute each. Place meat in the freezer until frozen. On a meat slicer, thinly slice 4 oz of chuck tender. Lay out in an overlapping pattern.
  2. Once that is complete, drizzle olive oil over the sliced tender. Finish with the blue cheese crumbles, capers, and finely diced red onion (in that order). Sprinkle micro greens for garnish and a smear of prepared horseradish.

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