Olga Rodriguez, CSC, Sous Chef of Houston Country Club, says her pepper-crusted beef carpaccio was inspired by the cross-utilization of a few of her favorite ingredients.
“I absolutely love ponzu sauce and fresh ginger,” she says.
With citrus ponzu sauce, julienned green onions and ginger, drizzled with Calabrese oil and topped with crispy shallots, this dish is the best—and, in Rodriguez’s opinion, only—way eat a tenderloin to truly taste all of the flavors.
Click below to view the full recipe—and to try it out for yourself.