Grilled Beef Carpaccio

Beef carpaccio is a classic, but you know me, everything tastes better grilled.  So, today I’m going to show you how to make beef carpaccio on the Grill;  You’ll see, your carpaccio will be tender yet crunchy and incredibly tasty.

The best beef carpaccio I’ve ever had was at Mesón, a restaurant in Montreal.  I recently picked up a cookbook written by Marie-Fleur St-Pierre, one of the restaurant’s owners, and to my surprise (and delight), her recipe for beef carpaccio was included. The recipe I’m showing you today is inspired by hers, and it is just as wonderful.

Here’s how to make an awesome grilled beef carpaccio:

Required tools:+

• Max Lighter (optional)
• Sharp knife 
• House of BBQ Experts Butcher Paper 
• Rolling pin (or meat tenderizer)

Ingredients :

For the meat:

• 1 beef filet mignon (or top sirloin)
• House of BBQ Experts Booster, to taste
• House of BBQ Experts Montreal Spice Mix and Rub, to taste
• House of BBQ Experts Texas Spice Mix and rub, to taste
• House of BBQ Experts California Spice Mix and Rub, to taste

For the sauce:

• 2 tbsp. Dijon mustard
• 35% whipping cream, to taste
• 1 tsp. lemon juice
• House of BBQ Experts Booster, to taste

For the garnish:

• 1 green onion
• Blue cheese, to taste
• Ricotta cheese, to taste
• ½ lemon
• Capers, to taste (optional)
• Avocado (or olive) oil, to taste (optional)
• Chive stems, to taste
• House of BBQ Experts California Spice Mix and Rub, to taste

Directions:

1. Preheat the Grill to its highest temperature.
2. Take the meat out of the refrigerator (it needs to be really cold for this recipe) and coat it with a light layer of The Booster.
3. Add Montreal spice mix to the meat for flavor, then fill in any unseasoned holes with Texas spice mix before sprinkling the meat with California spice mix (use more California than Texas).
4. When the Grill is extremely hot (you can even fan the flame with the Max Lighter, if necessary), transfer the meat to the grill over the fire and sear it for about 1 to 2 minutes on each side (even both ends) to get a perfect cook.
5. Take the meat off the grill and let it rest for a while.
6. Meanwhile, chop the green onion into small rings. Set aside in a bowl.
7. Use the sharp knife to slice the meat as thinly as possible.
8. Lay a sheet of butcher paper on your work surface and place the beef slices on it.
9. Cover the meat slices with another sheet of butcher paper.
10. Use the rolling pin or tenderizer to flatten, tenderize and break up the meat’s fibers by rolling it out/weighing it down through the paper.
11. Peel the paper off the top of the meat and transfer the slices on a plate, making sure they overlap.
12. In a bowl, mix all the sauce ingredients until well combined. Set aside.
13. Crumble a little blue cheese onto the meat, then add a few spoonfuls of ricotta cheese on top.
14. Grill the ½ lemon on the still-hot grill, flesh side down, until grill marks form.
15. Meanwhile, fry the capers in avocado (or olive) oil in a skillet (optional).
16. Chop the chive stems and mix them in with the green onion rings.
17. Drizzle a few drops of grilled lemon juice over the meat, then top with fried capers (optional) and the green onion and chive mixture.
18. Add a pinch of California spice mix on top and pour the sauce over it.
19. Drizzle avocado (or olive) oil on top for extra flavor (optional).
20. Serve and enjoy.

Happy grilling!