This is one of those dishes that does not need to be debated where or when or by whom it came from,its simply good when its properly done. Simple!
Yes, its raw meat or meat served raw that has been seared and cooled,contrary to popular belief it does not have to be frozen prior to serving,however for large functions and plating purposes, slicing it frozen is a benefit.
The types of cut depends on your budget,my favorite cut is Striploin (Bison preferably) some people prefer tenderloin,the only draw back for me it's tender but less flavorful.
The simplest method would be to clean the Striploin of any fat, trimmed to the meat sort of speak,due to the nature of the Striploin you need to tie it in to roll (log) so that the meat is distributed well and both sides look the same size.
Once its done if should be brushed with olive oil and rubbed or pated with the following mixture for a whole Striploin(adjust accordingly):
1/2 -tbsp of cayenne (for heat)
1 tbsp chili powder
2 tbsp of fine chopped fresh thyme and rosemary
1 tsp salt
1 tbsp of fresh cracked peppercorns
Cover it ,refrigerate for a couple of hours then sear it on a hot surface and refrigerate again . At this point it can go in to the freezer for an hour or so and then sliced thin and plated slightly overlapping
A bit of horseradish and and cream mixed with lemon juice some fine chopped herbs and seasoned ,can be drizzled over it ,than you would add baby arugula that has been tossed in olive oil and white balsamic vinegar with some sliced radishes for color and enjoy with some freshly sliced Parmigiana or even Pecorino cheese
Yes, its raw meat or meat served raw that has been seared and cooled,contrary to popular belief it does not have to be frozen prior to serving,however for large functions and plating purposes, slicing it frozen is a benefit.
The types of cut depends on your budget,my favorite cut is Striploin (Bison preferably) some people prefer tenderloin,the only draw back for me it's tender but less flavorful.
The simplest method would be to clean the Striploin of any fat, trimmed to the meat sort of speak,due to the nature of the Striploin you need to tie it in to roll (log) so that the meat is distributed well and both sides look the same size.
Once its done if should be brushed with olive oil and rubbed or pated with the following mixture for a whole Striploin(adjust accordingly):
1/2 -tbsp of cayenne (for heat)
1 tbsp chili powder
2 tbsp of fine chopped fresh thyme and rosemary
1 tsp salt
1 tbsp of fresh cracked peppercorns
Cover it ,refrigerate for a couple of hours then sear it on a hot surface and refrigerate again . At this point it can go in to the freezer for an hour or so and then sliced thin and plated slightly overlapping
A bit of horseradish and and cream mixed with lemon juice some fine chopped herbs and seasoned ,can be drizzled over it ,than you would add baby arugula that has been tossed in olive oil and white balsamic vinegar with some sliced radishes for color and enjoy with some freshly sliced Parmigiana or even Pecorino cheese
Bison Carpaccio with arugula and Parmesan
RSS Feed