Chef Melissa Makarenko,
Peasant Cookery
Smoking meat with maple wood chips immediately before serving delivers a fresh-off-the-campfire taste to this deconstructed sandwich presentation. Strident ingredients like arugula, maple mustard, shallots and garlic match the beef’s bold flavour. Chef Melissa suggests searing the meat on a very hot pan and seasoning generously for the best flavour and texture.
Ingredients
Crispy Shallots
3 medium shallots
2 tsp kosher salt
3/4 cup and 1/2 Tbsp cornstarch
4 1/4 cups canola oil for frying
Aioli
4 cloves garlic
pinch of salt
3/4 cup and 1/2 Tbsp mayonnaise
4 Tbsp olive oil, infused with garlic
1 lemon, zested and juiced
salt and pepper to taste
Carpaccio
1 400g eye of round loin
1/3 cup and 2 Tbsp kosher salt
4 cloves of garlic, crushed
1 Tbsp black pepper, coarsely ground
1 sprig rosemary, finely chopped
Method
Crispy Shallots
- Peel then slice shallots against the grain creating thin rings.
- Separate rings and sprinkle with salt. Let stand for 15 minutes.
- Drain and squeeze out liquid.
- Dredge shallots in cornstarch. Knock off all excess cornstarch and drop in canola oil heated to 365°.
- Fry until golden. Remove from oil and drain on a paper towel.
Aioli
- Crush garlic and salt into a smooth paste.
- Add mayonnaise and whisk in oil.
- Season with lemon, salt and pepper.
Carpaccio
- Cut skin and fat from the eye of round.
- Rub vigorously with salt, garlic, pepper and rosemary and set aside for 24 hours.
- Brush excess seasoning on and in a pre-heated, oiled pan, sear all sides of the loin.
- Cool immediately in fridge.
- In an air-tight bag, place loin and remove all air. Place in freezer for 24 hours.
- Remove from freezer and let thaw for 10 minutes. Slice loin thinly against the grain and arrange in a circle pattern on a plate.
- Cover with a glass dome and lightly air smoke at the table.
- Accompany with aioli, shallots, toasted baguette, arugula and Smak Dab Canadian Maple mustard.
Yield 2 servings
