Beef Carpaccio with a Maple-Black Garlic Paste and Rhubarb

MAPLE-BLACK GARLIC PASTE

• 2 cloves black garlic
• 7 tbsp maple syrup (preferably dark syrup for its robust flavour)
• 7 tbsp vegetable oil
• Salt

RHUBARB

• 3 stalks rhubarb
• 2 tbsp maple syrup (preferably dark syrup for its robust flavour)
• 1 tbsp lemon juice
• Salt

BEEF CARPACCIO

• 1 3/4 lb beef tenderloin (or sirloin)
• Fleur de sel
• Fresh herbs, edible flowers, or little bits of goat cheese, and a few bread croutons, to taste

MAPLE-BLACK GARLIC PASTE

1. Peel the garlic and run it through a sieve to remove every bit of skin.
2. Use a whisk or food processor to blend the black garlic, maple syrup, and oil to a smooth paste. Salt to taste. Keep in fridge until needed.

RHUBARB

1. Peel two stalks of the rhubarb. Use a mandoline to cut them into 5 mm (3/16 in) slices.
2. Put them in a bowl with the maple syrup and lemon juice. Mix and leave to marinate 30 minutes, adding a pinch of salt.
3. Use a vegetable peeler to cut the third stalk of rhubarb into thin strips.

BEEF CARPACCIO

1. Thinly slice the beef, arranging the pieces on a sheet of plastic wrap so they overlap one another slightly.
2. Lay a second sheet of plastic wrap over the slices, covering them completely.
3. With a rolling pin or small pot, lightly tap the beef slices to flatten them evenly.

Presentation

1. Place the carpaccio on a serving plate and spread a thin layer of maple-black garlic paste over all of it. Sprinkle lightly with fleur de sel. Now arrange a few slices and a few strips of rhubarb over all the beef. Finish by decorating your carpaccio with fresh herbs, edible flowers, little bits of goat cheese, and a few bread croutons, to taste.