HORSERADISH CURED KOBE BEEF CARPACCIO

By BobD

Ingredients

• LEMON VERBENA HORSERADISH-CURED KOBE BEEF CARPACCIO WITH CACAO NIBS, ROOMANO, WATERCRESS, ICE WINE AND GRANNY SMITH PÂTE DE FRUIT
• Whole black peppercorns 1/2 tsp
• Lemon verbena leaves 1/2 C
• Fleur de sel 1 tsp
• Star anise, whole 1 each
• Horseradish, freshly grated 1/4 C
• Brown sugar 1 TBS
• Thyme leaves, fresh 1 tsp
• Kobe beef tenderloin, center-cut, trimmed 1 Lb
• Grapeseed oil 2 TBS
• Pistachio oil 3 TBS
• Ice wine vinegar 3 TBS
• Sea salt and freshly ground pepper to taste
• Granny Smith pâte de fruit as needed
• Roomano aged Gouda cheese, thinly sliced 6 slices
• Watercress leaves 1/2 C
• Cacao nibs, toasted, combined with 1/4 tsp togarashi 1 TBS

Details

Servings 6
Adapted from plateonline.com

Preparation

Step 1

1. Combine peppercorns, lemon verbena leaves, sea salt, star anise, horseradish, brown sugar and thyme in mortar and pound to a paste. Thoroughly rub mixture on Kobe beef tenderloin. Tightly wrap tenderloin plastic wrap and refrigerate overnight.

2. Brush crust off beef. Heat grapeseed oil in heavy large skillet over high heat. Quickly sear beef on all sides to a deep brown color. Remove from pan and cool. Tightly wrap in plastic and freeze for 2 hours or until hard.

3. Whisk pistachio oil and ice wine vinegar in small mixing bowl until emulsified.

4. Cut beef into thin slices. Overlap 5 slices to each plate. Season with salt and pepper. Place green apple pâte de fruit beside. Lean Roomano on side. Top pâte de fruit with watercress leaves. Drizzle ice wine emulsion around plate. Garnish with toasted cacao nibs. Serve.

GRANNY SMITH PÂTE DE FRUIT

Yield: 6 servings

Granny Smith apple purée 7 Oz
White sugar 2 1/2 Oz
Apple pectin 1 Oz
Ginger, freshly grated 1 tsp
Fennel pollen 1/2 tsp

Bring apple purée to boil in a stainless steel pot.

Spray a 9-inch by 5-inch by 2-inch loaf pan with vegetable oil spray and line with plastic wrap.

In a small mixing bowl, combine sugar and pectin. Whisk pectin mixture into apple purée and bring back to a boil.

Add ginger and fennel pollen.

Immediately pour mixture into prepared pan. Cool and refrigerate for 2 hours until set.

Unmold pâte and remove plastic wrap.

Cut in half lengthwise and into thirds to obtain 6 equal, rectangular servings, each 2-inches by 1-inch by 1-inch in size.