Kurt von Schleicher
Cruise & Vacation Consultant

Sea Fare

November 2018

Angus Beef Carpaccio

Serves 6


Beef Tenderloin
  • 1 pound of beef tenderloin (whole)
  • Baby arugula or micro greens as needed
  • Truffle oil as needed
  • Cracked black pepper to taste
Black Truffle Aioli
  • 2 tablespoons of olive oil
  • 1 tablespoon of chopped shallots
  • 1 ½ teaspoons of chopped garlic cloves
  • ½ cup of chopped black truffle peelings
  • 1 tablespoon of brandy
  • 1 tablespoon of soy sauce
  • 2 cups of light mayonnaise
  • 2 tablespoons of truffle oil
  • White pepper and kosher salt to taste
Elephant Garlic Chips
  • 2 elephant garlic bulbs sliced paper thin
  • 6 cups of whole milk lightly boiling
  • Kosher salt to taste
  • Fryer oil as needed

Elephant Garlic Chips Method

In 3 separate small saucepans, divide the milk evenly and bring each one to a slow boil. Cook the sliced garlic in each pot of milk for 2 minutes. This will help remove the bitterness of the garlic.

Once cooked in all 3 pots, pat the garlic dry and in small batches, fry in preheated oil set at 300oF (150oC) until golden brown. Season the garlic with salt while still hot. Be careful as the garlic will burn fast so keep an eye on it. Store in an airtight container.

Carpaccio Method

Tightly roll the beef in plastic wrap to form a log shape and freeze.

In a sauté pan, heat the olive oil, and sauté the shallots, garlic, and truffle peelings until lightly browned and chopped truffles start “popping” in the pan. Deglaze the pan with brandy and remove from heat. Add soy sauce and place the mixture in a small blender and purée. Remove and set aside to cool down. Once cool, combine in a mixing bowl with mayonnaise, truffle oil, pepper, and salt. Mix well and refrigerate.

Once the tenderloin is completely frozen, remove the plastic wrap, and using an electric slicer, slice into paper thin disks. Carefully layer onto a chilled plate, forming a round circle. Garnish the center with baby arugula, or micro greens. Drizzle the black truffle aioli over the meat. Garnish with elephant garlic chips, truffle oil drizzle, and cracked black pepper.

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Kurt von Schleicher
Cruise & Vacation Consultant