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fabio trabocchi
rising stars
September 2003 WASHINGTON, D.C.
Rolled Dry-Aged Beef Carpaccio, “Maestro” Style
Chef Fabio Trabocchi of Maestro Restaurant — Washington, D.C.
Adapted by StarChefs

Yield: 4 servings

Ingredients:

  • 2 ounces beef tenderloin
  • 10 ½ ounces tofu
  • ½ cup extra virgin olive oil
  • 1 ¾ Tablespoons balsamic vinegar
  • ½ cup mixed wild mushrooms
  • 2 Tablespoons butter
  • 1 garlic clove, chopped
  • 1/3 cup Parmesan cheese, shaved
  • 4 small bunches of Mache lettuce
  • 1 truffle, sliced (about 1/3 of a cup)
Method:

Prepare the Carpaccio Tofu Roulade:
Thinly slice the beef tenderloin. Cover a cutting board with a 12 inch by 12 inch sheet of plastic wrap. Arrange the beef slices on the plastic wrap in rows. Cover the tenderloin slices with another 12 inch by 12 inch sheet of plastic wrap. With a meat tenderizer, pound the tenderloin slices until they merge and form one thin sheet of beef tenderloin. Refrigerate the sheet of beef tenderloin for 1 hour.

Cut the tofu into barrels ¼ inch in height, ½ inch in width, and 3 inches long. Refrigerate the cut tofu. In a stainless steel mixing bowl, combine the balsamic vinegar and olive oil. Mix with a whisk until the liquids have completely emulsified.

Remove the beef tenderloin sheet and cut tofu barrels from the refrigerator. Season the tofu barrels with the balsamic and olive oil dressing. Across the width of the beef sheet, place one or two seasoned tofu barrels on top of the beef. Using the plastic, wrap the tofu barrels with the beef sheet until the tofu is completely surrounded by the beef tenderloin sheet. Cut the tube free of the remaining beef and repeat the procedure until all of the tofu and beef has been used. Refrigerate the rolls for 1 hour before serving.

To serve:
In a saute pan, melt the butter over medium heat. Pan fry the mushrooms with the garlic until the mushrooms are limp. Drain the excess fat from the mixture and keep it warm until ready to use.

Cut the carpaccio rolls into pieces 2 inches in length. Season the bottom of a plate with olive oil, salt, and peper. Roll the cut carpaccio rolls in this seasoning, making sure to coat all sides of the rolls.

Place five carpaccio rolls (an equal distance from each other) on each plate. Garnish the plate with the pan fried mushrooms, mache lettuce leaves, shaved Parmesan cheese, and sliced truffles.


Wine Pairing:
Chardonnay, Collezione de Marche, 2000
Isole e Olena, Tuscany

 
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