Cure:1 lb beef tenderloin1.5 cups rock salt2 T black pepper1 T pink pepper1 T Szechwan pepper
Spice Mix: (crushed)15 g coriander seed10 g Szechwan pepper11 g pink pepper8 g white pepper8 g black pepper15 g mustard seed
Red Wine Onion Puree:1 cup red wine reduction24 White Onions, finely julienned1 large sachet of coriander, peppercorn and thyme3/4 cup cream
Garnish:Pea shootsSpice mix with sumacChivesCrispy shallot ringsTranslucent onionsClassic vinaigrette
Beef Tenderloin Cure:Place the cleaned tenderloin in the salt mixture for about one hour depending on the size.Remove and wipe off the salt. Roll in the ground spice mixture and roll in plastic wrap. Place in freezer to set for a minimum of two hours. Remove from freezer and thinly slice beef onto plates and set in fridge.
Red Wine Onion Puree:Combine onions and sachet in a sauce pot over medium heat, sweat until onions are fully cooked and have begun to lose the majority of their moisture. Add cream and continue cooking until cream is fully reduced and binds the onions. Puree and pass through a sieve. Add the red wine reduction and set in a bottle.
Service:Remove beef carpaccio from fridge and dress the beef with a dusting of the spice mix, fleur de sel, pea shoots and onion puree. Dress the pea shoots and onions with chives and classic vinaigrette and place on top with bannock to the side. Finish with shallot rings as desired.