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Chef Don’s
Kitchen Recipe File |
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RECIPE NAME: |
Smoky Beef Carpaccio |
Original Date: |
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DIRECTORY: |
Meats |
2/21/96 |
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Revision Date: |
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3/7/96 |
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Whenever there is a piece left during service, it must be wrapped in plastic
and then foil before it is stored in deep freezer. |
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Ingredients |
18 oz |
4 ½ lb |
Specs |
| beef tenderloin,
trimmed |
18 oz wt |
4 ½ lb |
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| oregano, dry |
1 tsp |
4 tsp |
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| thyme, dry |
1 TBSP |
¼ cup |
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| onion, granulated |
½ tsp |
2 tsp |
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| garlic, granulated |
¼ tsp |
1 tsp |
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| salt mix 3:1 |
¼ tsp |
1 tsp |
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| Telicherry
peppercorn, freshly ground |
½ tsp |
2 tsp |
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Thoroughly mix herbs and seasonings.
Coat the outside of the tenderloin with the mixture pressing it into the
meat.
In the Little Chief Smoker, smoke with applewood chips for 2 pan fillings
approximately 3 hours.
Cool, wrap in plastic, then wrap in foil and freeze.
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