Beef Carpaccio, Burrata, Tomato Jam, Porcini Purée, and Basil Seed Vinaigrette

Adapted by
June 2011
Yield: 8 to 10 Servings


Tomato Jam
10 vine-ripened tomatoes
½ teaspoon extra virgin olive oil
2 tablespoons granulated sugar
½ teaspoon crushed chili
½ teaspoon chopped thyme
¼ cup Sherry vinegar
Porcini Purée
2 cups dried porcini mushrooms
2 cups water
1 clove garlic
1 tablespoon chopped thyme
1 cup heavy cream
Basil Seed Vinaigrette
2 tablespoons basil seeds
2 tablespoons Sherry vinegar
extra virgin olive oil
1 pound Burrata cheese
2 tablespoons extra virgin olive oil
1 tablespoon chopped basil
Salt and freshly ground black pepper
Beef Carpaccio
1½ pounds prime beef tenderloin
Assemble and Serve
1 bunch picked watercress
Juice of 2 lemons
Salt and freshly ground black pepper


For the Tomato Jam:
Score the tomatoes and blanch them in salted boiling water for 30 seconds. Shock the blanched tomatoes in ice water, remove the skin and seeds, and small dice. In a large sauce pot, add the olive oil and tomatoes. Cook on medium heat for 3 to 4 minutes. Add the sugar, salt, chili, and thyme. Cook for another 4 minutes. Deglaze the sauce pot with the vinegar, lower the heat, and simmer for 1½ hours. Allow the Tomato Jam to cool.

For Porcini Purée:
Rinse the dried porcinis in cold water to remove any dirt or grit. In a large saucepan add the water, garlic, thyme, porcini mushrooms, and cream. Let the contents simmer for 20 to 25 minutes. Season the porcini mixture with salt and pepper and blend in a Vita Prep. Pass the porcini mixture though a chinois. Allow the Porcini Purée to cool.

For the Basil Seed Vinaigrette:
Add enough cold water to cover the seeds and allow them to bloom (roughly 1 hour). Once bloomed, strain the remainder of the water from the basil seeds. Add the sherry vinegar and olive oil and reserve.

For the Burrata:
Add the Burrata to a mixing bowl. Add the olive oil and chopped basil. Season with salt and freshly ground black pepper. Break up the Burrata with your hands and thoroughly combine the ingredients. Reserve in the refrigerator.

For the Beef Carpaccio:
Trim any fat from the beef. Trim the sides to make it the beef as circular as possible. Wrap the beef tightly in plastic wrap, forming a log. Put the meat in the freezer until firm. Remove the beef from the freezer, and using a meat slicer, slice the frozen beef into thin rounds. Fan the sliced beef gently onto a piece of plastic wrap (about 5 or 6 rounds per serving). Add a small heap of the Burrata to the center of each beef fan, making sure not to over-fill. Carefully lift all 4 corners of the plastic wrap and wrap the beef around the cheese. Put the wrapped beef in the refrigerator for 30 minutes to 1 hour.

To Assemble and Serve:
Remove the Beef Carpaccio from the refrigerator and remove the plastic wrap from around the ball of beef. Glaze the beef with the Basil Seed Vinaigrette and season with salt. Smear a teaspoon of the Porcini Purée on the plate, plate the Beef Carpaccio on top and plate a quenelle of Tomato Jam on top of the beef. Lightly dress the picked watercress with the lemon juice and plate on top of the Tomato Jam.