dry-aged marin sun farms beef, dijon microgreens with lemon oil, white truffle oil, black truffle salt, saba (aged balsamic), shaved parmesan
This was an attempt at making carpaccio with rib-eye instead of filet. I took the eye of fat in the meat out, trimmed the sides, wrapped it up tight to shape a log, compressed it in the cryovac machine, and then froze it before slicing.
It worked out remarkably well. The proteins fused together even without transglutaminase. The extra marbling made the carpaccio more unctuous than if made with filet.