Carpaccio Starting From Medium Rare.

Does raw meat really taste taste that good.

I say no.

Tartares are loaded with strong ingredients for which the meat mostly is a textural afterthought as are most carpaccio.

Could a somewhat cooked carpaccio be even more tasty, after today yes.

Hell yes.

Above are rosemary whey marinated grass fed veal tenderloins cooked in the cvap to an even medium rare.

They will be shaped in cling film to an even round cross section, vacuum sealed and frozen.

Sliced to order on the meat slicer. They are already redolent of a hint of rosemary, meat flavor and a complex lactic flavor almost as if you are eating what the cow ate.

A carpaccio that lets the meat shine, simply with some Reggiano, Liquid Pistachio-Anchovy Praline and bits of super peppery Arugula.

Served cold it is sublime.

Served warm simply by heating up the plate in a 250F oven for 20 Minutes thereby letting the meat be cooked by the warmth of the plate is stunning.

Comments

[Weston]

I find that Beef is best at 55F SousVide'd...I find that med rare.

[jeremiah bullfrog]

NICE!

[Roberto N.]

True, and a great idea. Nice indeed!

[diego]

I actually tried this a few months ago. The flavor is incomparable. Tailor in NYC did a duck tartare dish using a similar method.