Carpacciao
de boeuf “en drapeau” (“in a flag”)
(Beef Carpacciao)
Chef José de Meirelles of Les Halles—New York,
NY
Adapted by StarChefs
Yield: 4 servings
Ingredients:
- 4 ounces beef tenderloin, thinly sliced (ask your butcher to do this
on an electric slicer)
- 2 ounces shaved Parmesan cheese
- 2 small bags Terra blue potato chips
- 2 teaspoons white truffle oil
- Salt and pepper to taste
Equipment:
- 4 serving plates
- Small brush
Method:
This plate should resemble the French flag.
Divide the beef evenly among the four plates and arrange in an approximate
rectangle on the right third of each plate. Brush with truffle oil.
Arrange the parmesan pieces in the center third of each of the four plates.
Divide the potato chips evenly among the four plates and arrange them
on the left third of each of the plates. Serve immediately.
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