KRK: THE BUSINESS CARD CARPACCIO
Let's expand your palette and introduce to you a flavor unlike any other. Absolutely no cooking is required in this recipe. Definitely something crazy, just like our protagonist, Patrick Bateman. Inspired by the business calling card, the ultimate status flex of the 1980's. The Carpaccio is a richly flavored recipe only fit for a person who works and thinks outside the box.
The Business Card Carpaccio (45mins.- 1 hour. Depending on your cutting skills.)
INGREDIENTS:
■ **Fresh cut** beef tenderloin (1-1.5 lbs.)
■ Balsamic vinaigrette (1 tbsp.)
■ Shallot (1/2 diced)
■ Lemon (2)
■ Fresh arugula (1 cup)
■ capers (2 tbsp.)
■ Djion mustard (3 tbsp.)
■ Olive oil (1 tbsp.)
■ Salt (a pinch)
■ Pepper (a pinch)
INSTRUCTIONS:
Before we begin, take a serving dish and place it in the refrigerator. We will serve this entrée on this chilled dish.
•Tenderloin prep.
Take your beef tenderloin and wrap it in plastic wrap. A thin layer is fine. Take your wrapped tenderloin and place it in the freezer on a flat surface. We don't need dents forming on such a pristine piece of meat. Here it will rest anywhere from 35-45 minutes depending on your freezer's power settings. Do not completely freeze the meat.
•The Sauce
In a blender, add the diced shallot, olive oil (1 tbsp.), Dijon, capers(1 tbsp), balsamic vinaigrette, lemon juice (whole lemon squeezed), salt and pepper. Blend this into a creamy liquid consistency. Once mixed, place in the refrigerator.
•The Greens
On a clean plate dump the cup of arugula and top with a 1/2 squeezed lemon, along with a splash of balsamic vinaigrette. Salt is optional. Toss the greens and send them into the fridge until we strike a deal.
•Fine Cuts
Use a sharp knife and keep safety in mind, fingers won't grow back! After the tenderloin is removed from the freezer, unwrap it and place it on a cutting board. Take the semi-hardened beef tenderloin and chose the flatter edge (if possible, if not cut the curve of meat off to create a flat edge). You'll need this edge to start the flat cuts. Begin cutting thin strips. They would be cut close to an 1/8 of an inch in thickness (they're later going to be flattened to 1/16 of an inch). During the cutting process, the meat will be stringy at some points. This is where the fibers meet the fat. Try keeping the cuts a whole piece. If they rip, start over with another and feed the damaged strip to Cujo. Ultimately you'll need to repeat this detailed process many times until you collect enough for 3 rows of 5-6 strips. Next, we take waxed butcher's paper or parchment paper and lay each individual strip one at a time. The paper should be long enough where we can fold it over itself to cover the meat strip on both sides. Use a tenderizing mallet to flatten the strip. You may also use the palm of your hand and press firmly. Don't crush the meat, a light press is all that is needed to reach close to 1/16 of an inch. Take another strip and repeat until they are all flat and presentable. Take your knife and cut the edges into straight cuts. Remember, detail is key.
•The Decadent Presentation
Take the 3 rows of 5 to 6 flattened strips and place them on the chilled dish. Set them up to appear as business cards staggered atop of one another. Once arranged, take your arugula and land it over the cuts. Take the sauce and use a deep spoon or a small ladle to scoop the sauce and drizzle it over the meaty-green arrangement. Lastly take a few raw capers(1 tbsp.) and sprinkle them over the entire plate. This is more of like a final garnish, since our sauce is already infused with capers. At this point you are free to add sliced white cheese like a more traditional recipe. We are allowing ours to stand alone. Bateman won't stand for any cheesy business. Take a strip of meat and fold it around the greens. You may also use a fine cracker or even a small piece of toasted Italian bread. They all accompany the carpaccio accordingly. We're glad we've given you the business! "I have to return some video tapes." - Pat Bateman.
Bon Appétit! Enjoy.