Active Time: 35 Minutes
Total Time: 5 Hours 45 Minutes
Wrap the beef tenderloin tightly in plastic wrap and place it in the freezer.
Chop the lobster and place it in a small bowl. Mix in 2 tbsp of the hassle free hollandaise. Mix this together and pour it onto a sheet of plastic wrap. Cover it with another sheet of plastic.use a rolling pin to pour this out into an even sheet of lobster carpaccio. Place it on a flat sheet pan and freeze it.
To make the pickled onions mix together the water, vinegar, and sugar and set aside until the sugar is dissolved.
Use a Mandoline to slice the pearl onions paper thin in rings.
Slice up a few pieces of beet and mix them in with the onions.
Pour the pickling liquid over the onions and beet. Allow this to sit for 3 hours.
In the meantime, toast the crusty bread to your liking. Slice the cauliflower and set it aside in a bowl.
Once the tenderloin has frozen remove the plastic wrap and place it on a deli slicer. If you don’t have a deli slice you can do this with a very sharp knife but it will be very difficult.
Slice about 10-12 thin slices and arrange them around a circular plate.
Place the toasted crusty bread in the middle of the plate.
Use a 1 ½ inch ring cutter to punch out 5 medallions of frozen lobster carpaccio and arrange them around a plate.
Garnish the plate with the pickles onions, pea shoots, and cauliflower.
Sauce the plate with 3 dollops of make ahead hollandaise.