Beef Carpaccio Lettuce Wraps

Ease of Preparation: Hard
Time of Preparation: 1 hour
Yield: 8 servings

Perfect fancy entrée for a stand-up canape dinner party… Silky, raw beef tenderloin and sweet lettuce are wrapped around savory, crunchy parmesan tuiles stuffed with buttery mascarpone cheese carrying all the classic carpaccio flavours… It’s a handheld carpaccio that will stop the show when the ball drops!
 

Ingredients:

Beef Carpaccio:

• ½ pound (113 g) beef tenderloin, center cut, 2.5-inches (6.25 cm) around
• Flaky sea salt and pepper
• Olive oil

Parmesan Tuiles:

• 12 ounces (340 g) grated parmesan cheese

Tuile Filling:

• 1 cup (240 ml) mascarpone
• 2 tablespoons (30 ml) Dijon mustard
• 3 tablespoons (45 ml) chopped capers
• 2 tablespoons (30 ml) chives, chopped
• 4 tablespoons (60 ml) parsley, chopped
• 1 tablespoon (15 ml) Worcestershire sauce
• 1 large shallot, chopped
• 2 teaspoons (10 ml) grated garlic
• 1 lemon, zest
• salt and pepper

Wraps:

• Parmesan Tuiles
• Filling
• Butter lettuce, 6 large firm inner leaves
• Carpaccio

Special equipment needed:

8 thin cannoli molds (1/2-3/4 inch/1.25-2 cm round tubes or equivalent dowels)

Method:

For the Beef Carpaccio:

Chill the tenderloin in the freezer for ½ hour to aid in slicing.

When ready, use a very sharp knife and cut paper thin, against the grain.

Lay out between layers of plastic wrap until ready to use.

Dress with olive oil, flaky sea salt, and pepper just before serving.

For the Parmesan Tuiles:

Preheat oven to 350 F (175 C).

Line a level baking sheet with a silicon baking mat.

Place 8 mounds of 2 tablespoons (30 ml) shredded parmesan cheese that are 3 ½ inches (8.75 cm) round on the mat.

Bake the parmesan for 7 minutes until golden brown and bubbly.

Remove from oven. As soon as you can handle them, wrap the warm tuiles around cannoli molds to make tubes.

When cool and firm, slip the parmesan tubes from the forms and set aside in a dry place, at room temperature, until needed.

For the Filling:

In a food processor, combine the mascarpone, Dijon, capers, chives, parsley, shallot, garlic, lemon, salt, and pepper, and blend until smooth and well combined.

Transfer to a piping bag or a zip top bag.

For the Wraps:

Use the piping bag (if using a zip top bag, snip off a corner, then use as a piping bag) to fill the Parmesan Tuiles with the Filling.

Lay out lettuce leaves, topped with carpaccio.

Top each with a stuffed parmesan tube.

Serve immediately, instructing gests to wrap the lettuce and carpaccio around the parmesan tube like a taco.