Carpaccio Butter

Servings

24 8-oz.
Share

Ingredients

Recipe Preparation

 

1] Slice the Dijon Shallot Butter into 1″ thick pieces. Place in a stainless steel mixing bowl and cover with film wrap. Allow to come to room temperature.

2] Remove all of the fat and silver skin from the strip loin. Wrap the meat in film wrap and place in the freezer for about 1 hour or until it is firm enough to slice.

3] Place the strip loin on an electric slicer with the best end down so it can be sliced against the grain. With the slicer at the 7½ setting, slice into 10 1-oz. slices. Lay the slices on a parchment-lined sheet pan in a single layer.

4] Lay a piece of beef out flat on a film-wrapped, rimless metal baking pan. When assembling, don’t press down on the layers. Spread ¾ to 1 oz. of Dijon shallot butter over the beef to cover evenly. Carefully lay a second piece of beef on top of the first layer of butter. Spread 1 oz. of butter on top of the beef. Repeat with the other 8 beef slices to create a stack with 9 layers of butter and 10 layers of beef. Cover with film wrap and refrigerate for 24 hours.

5] Slice the bread into ½-oz. pieces widthwise. Place side by side on a parchment-lined sheet pan. Place in a heated 300°F convection oven for 6-7 minutes or until they just begin to brown. Lower the temperature to 225°F. Cook another 8-10 minutes or until crunchy. Allow to cool. Place in a storage container. Cover until needed.

To prepare à la carte:

1] Slice 3 pieces of the layered beef-and-butter widthwise. They should weigh a little less than ¾ oz. so the three pieces weigh 2 oz. total.

2] Place the slices on the front of a chilled serving plate so the are not touching. Sprinkle coarse black pepper and the fleur de sel to taste over the carpaccio butter. Place 7 bread rounds on the plate next to the carpaccio butter.

Food Comes First.

We believe in the power of good food—to bring people together and make moments special.

Search Our Site…

Supply Products