Beef Carpaccio

By Ellan

Ingredients

• Beef:
• 1 12/ lb. beef, sliced very thin
• Fleur de sel for seasoning
• 1 oz. extra-virgin olive oil
• Mushrooms:
• 1 lb. enoki
• 1 lb. chanterelles
• extra-virgin olive oil
• salt to taste
• thyme to taste
• 4 garlic cloves, chopped
• 1/2 cup red wine vinegar
• 2 cups frisee
• Sunchokes:
• 1 lb. sunchokes (peeled into lemon water), cliced thin
• 3 tab. butter
• Aili:
• 8 garlice, cloves, peeled
• 1 tab. extra-virgin olive oil
• 1 egg yolk
• Drizzle of lemon juice
• 1/2 cup small capers

Preparation

Step 1

Beef:
Season beef with fleur de sel an dollive oil

Mushrooms:
Saute' enoki and chantrelles in extra-virgin olive oil with salt, thyme and garlic, drain. Marinate with red wine vinegar. Taste to see if it needs more acid.

Sunchokes:
Roast sunchokes in butter.

Aioli:
Confit 4 pieces sunchoke and garlic in extra-virgin olive oil on low heat. In robo coupe, add confit paste and roasted sunchokes, then puree. Add egg yolk and lemon juice to this mixture, set aside. Fry capers at 350 degrees.

To plate:
Lay slices of beef on platter. Brush with extra-virgin olive oile and season with salt. Swipe aioli on platter. Toss marinated mushroom with frisee and adjust seasoning. Place on top carpaccio. Add dollop of aioli. Garnish with fired capers.