Beef carpaccio, broccoli, oysters, and wasabi vinaigrette recipe

Ingredients

• 1 (10-ounce) piece center cut beef tenderloin
• 2 teaspoons kosher salt
• 5 cloves garlic
• 1 Meyer lemon
• 2 ounces ginger, peeled and chopped
• 2 tablespoons oyster sauce
• 2 tablespoons sriracha hot sauce

• 1⁄2 cup oysters, shucked, with their liquor
• 1⁄4 cup heavy cream
• 1 tablespoon lemon juice
• 2 teaspoons white soy sauce
• 1⁄2 teaspoon kosher salt

• 1 tablespoon wasabi paste
• 1 small shallot, minced
• 1 tablespoon white soy sauce
• 2 tablespoons white wine vinegar
• 1⁄4 cup canola oil
• 1⁄2 teaspoon salt
• 1⁄2 cup chopped broccoli florets, to complete
• 2 tablespoons minced red onion, to complete
• 1⁄4 cup chopped raw oysters, to complete
• 1⁄2 cup soy sauce, to complete
• 2 lemons, juiced, to complete
• Sea salt, to taste, to complete
• Petite red sorrel leaves, optional garnish

For Beef
1. Season the beef with the kosher salt. In the bowl of a small food processor, combine garlic, lemon, ginger, oyster sauce, and sriracha and pulse to create a thick and chunky rub. Liberally rub the beef with the mixture and place in a large zip-top bag. Seal bag, making sure to get as much air out as possible. Refrigerate for 12 to 24 hours, the longer the better.
2. Remove beef from the refrigerator and remove from the bag. Heat up a grill (either gas or charcoal) as hot as you can. Brush the grill with oil and place the beef on the hot grill. Grill each side for about 30 seconds we aren’t trying to cook the meat here so much as to form a crust of that great marinade. Once grilled, remove to a plate and refrigerate to stop cooking.
For Oyster Foam
3. Place all ingredients in a blender and blend until smooth. Strain and place the liquid in an iSi canister. Charge with nitrous and refrigerate until ready to plate.
For Wasabi Vinaigrette
4. Combine all ingredients with a whisk and reserve for plating.
To Complete
5. In a small bowl, combine broccoli, red onions, and chopped oysters. Dress with a little Wasabi Vinaigrette. In another small bowl, combine soy sauce and lemon juice. Remove beef from the refrigerator and, using a very sharp knife, slice into thin slices, about 1⁄4” thick.
6. Toss beef slices in soy-lemon mixture and then pat dry with paper towels. Arrange beef on four plates. Arrange some broccoli salad in small piles next to beef. Gently release foam from iSi canister in small piles around beef. Sprinkle with sea salt and finish with red sorrel.