Kelaguen of Beef Carpaccio with Chili Aioli & Seaweed Salad
Clayton Babas, Chef, Bistro at P.I.C.


8 ozs tenderloin steak, sliced thin (for best results, the meat should be semi-frozen before slicing, to achieve the thinnest slices possible)

Lemon Dressing

2 Tbs lemon juice, fresh squeezed
1/2 tsp light soy sauce
1/4 tsp fresh ginger, grated
1/2 Tbs green onion, minced
1/2 Tbs yellow onion, minced
1/4 tsp fresh chili pepper, ground
salt to taste
3 Tbs vegetable oil

Mix all of the above ingredients except the steak in a large bowl until well blended, cover and refrigerate.

Chili Aioli

2 eggs
1/4 cup fresh lemon juice
1 Tbs fresh garlic, minced
1/4 tsp fresh chili pepper, ground
1/4 tsp fresh parsley, minced
1/2 tsp yellow onion, minced
1/2 cup olive oil
Salt and pepper to taste

Put all ingredients except oil into a blender and mix until pureed. With the blender still on, slowly pour the oil in a steady stream until the mixture is the consistency of a thin mayonnaise. Taste and adjust the seasoning accordingly. Place into a container and refrigerate.

Seaweed Salad

1/2 cup dried wakame seaweed
1/4 cup soy sauce
3 Tbs rice vinegar 1 Tbs fresh ginger, minced
1 Tbs granulated sugar
1/4 cup yellow onion, julienne
1/4 cup cucumbers, julienne 2 Tbs carrots, finely sliced
salt and pepper to taste
1/8 tsp fresh chili pepper, ground

Rehydrate wakame by soaking in warm water for 15 minutes. If you can only find the large sheets of wakame, rehydrate and slice into very thin strips. Drain in colander. Mix the remaining ingredients in a large bowl. Add the seaweed and mix well. Let marinate in the refrigerator for 1 hour or overnight.

To serve, place 2 Tbs of the lemon dressing on the bottom of the plate. Layer approximately 2 oz of the sliced meat decoratively on top of the dressing. Drizzle the chili aioli over the meat slices. Place a small mound of seaweed salad in the center of the meat arrangement. Garnish with thinly sliced green onion, shredded carrots and capers.

Yield: Approximately 4 servings