Beef & Beet Carpaccio

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
4

Thin slices of trimmed raw beef tenderloin are the centerpiece of this Italian starter, accompanied by crisp, golden beets, mushrooms and fennel.Olive oil and lemon juice are drizzled on top, with a dill and crème fraîche garnish.

Ingredients

8 oz. trimmed beef tenderloin
3 oz. golden beets, cooked tender-crisp
1 oz. mushrooms, very thinly sliced
1 oz. fennel bulb, thinly sliced
3 tbsp. extra virgin olive oil
2 tsp. lemon juice
Fine sea salt
Freshly ground black pepper
Crème fraîche
Dill sprigs

Steps

1. Freeze beef until firm but not solid. Cut beef across the grain into very thin slices; wrap in plastic and chill 1-3 hr.

2. For service, arrange about 2 oz. beef in a single layer on a plate. Peel beets and slice thinly; arrange one-fourth the beets, fennel, and mushrooms on the side.

3. Whisk olive oil and lemon juice; drizzle over beef and vegetables. Sprinkle with salt and pepper to taste, and garnish with a dollop of crème fraîche and a dill sprig.

More From FoodService Director

Ideas and Innovation
condiments

It’s still true that diners want it their way. But the straightforward, choose-your-toppings Chipotle model is, as the kids say, so basic. The noncommercial diners of 2018 are coming to the table with expectations for meals that fit their personalized needs, from portion size to protein type, calories and more. Operators are responding by pushing beyond the basics with spice-your-own-soup bars, specialty condiment stations and serving size tweaks cooked a la minute.

For some operations, the next phase truly revs up the personal part of personalization, turning diners into chefs...

Managing Your Business
glendale senior dining catering

At the residential facilities Glendale Senior Dining serves, catered birthday and anniversary parties, summer barbecues and other private on- and off-site events give senior residents a convenient alternative to cooking themselves, Director of Business Development Todd Lindsay says.

For these events, Glendale, which serves locations throughout the Northeast and mid-Atlantic, will often tap employees from nearby units to take on catering events; and for weekend or summer engagements, it will reach out to the parent company’s school dining division for a few extra hands.

“We...

Industry News & Opinion
Shedd Aquarium White Sox Shedd The Straw

The Chicago White Sox have partnered with the Shedd Aquarium to support their “Shedd the Straw” initiative: a plan that the groups expect to curb the use of plastic straws by about 215,000 this baseball season.

Beginning on Earth Day, April 22, drinks at all dining locations throughout the Sox’s Guaranteed Rate Field will not be automatically served with plastic straws. Guests will be provided with biodegradable straws upon request. Guaranteed Rate Field is said to be the first in Major League Baseball to ban the use of plastic straws.

“At one of Shedd Aquarium’s local...

Industry News & Opinion

The Henry P. Kendall Foundation, a philanthropic group that aims to create a more sustainable food system in New England, has announced its creation of the New England Food Vision Prize .

The foundation is inviting foodservice leaders from colleges and universities throughout New England to submit their ideas on how to create a stronger food system that will help the region produce at least half of its own food by 2060.

Qualifying ideas must be collaborative and replicable, among other requirements. The foundation hopes that by reaching out to large food purchasers, like...

FSD Resources