- 200g (6 oz) Beef Tenderloin
- 120g (½ lb) Lobster, Cooked and Shelled
- Pickled Onions:
- 30g (2 tbsp) Pearl Onions, Sliced Paper Thin in Rings
- Beet 1-2 thin Sliced for Color
- 90g (6 tbsp) White Vinegar
- 45g (3 tbsp) Sugar
- 45g (3 tbsp) Water
- Crusty Toasted Bread, 4 Slices per Serving
- 45g (1 ½ oz) Cauliflower, Shaved Thin
- 1 oz Pea Shoots
- 1 Recipe Make Ahead Hollandaise
- Deli Slicer
- Ring Cutters
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.
Prepare Pickled Onions and Garnish
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.