Carpaccio Variation
Chef Justin VanHorn | Reinhart Meat Dept
Ingredients
- 3/4 lb Teres Major Chuck Tender Boneless
- 2 Tbsp Black Pepper, Coarse
- 1 Tbsp Salt, Coarse
- 1 Tbsp Ground Paprika
- 1/8 oz Garlic, Minced
- 1/8 oz White Truffle Oil
- 1/4 oz Balsamic Glaze
- 1/8 oz Arugula Microgreens
- 4 oz Asparagus
- 1 oz Horseradish, prepared
- 1/2 oz Green Onion Scallion
- 1/4 oz Red Jumbo Onion
Preparation
- 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. Thinly slice 4 oz of chuck tender.
- Cut grilled asparagus into 2-4 inch pieces. Wrap the meat around asparagus and place wrapped asparagus neatly in a row on serving plate.
- Then drizzle truffle oil and balsamic glaze. Finish with microgreens and onions. finish with a smear of prepared horseradish.