Truffled Deviled Eggs, Beef Carpaccio and Homemade Hummus

Try these great holiday recipes: Truffled Deviled Eggs, Beef Carpaccio and Homemade Hummus with flatbread.

Appetizers

Truffled Deviled Eggs, Beef Carpaccio and Homemade Hummus
 
Try these great holiday recipes: Truffled Deviled Eggs, Beef Carpaccio and Homemade Hummus with flatbread.
Ingredients
For the Deviled Eggs:
  • 6 eggs
  • ¼ cup of mayonnaise
  • 1 tablespoon of white truffle oil
  • 2 tablespoons of thinly sliced fresh chives
  • Kosher salt and fresh cracked pepper to taste
For the Beef Carpaccio:
  • two 3 ounce filets of beef tenderloin
  • 1 teaspoon of olive oil
  • 3 tablespoons of apple cider vinegar
  • 1 teaspoon of grainy mustard
  • ¼ cup of olive oil
  • 1 julienne granny smith apple, seeds removed
  • 4 julienne large radishes
  • 1 julienne bulb of fennel
  • ½ cup of shredded asiago cheese
  • 1 tablespoon of all-purpose flour
  • non-stick spray
  • Kosher salt and fresh cracked pepper to taste
  • micro greens for garnish
For the Hummus:
  • one 16 ounce can of chick peas, strained and rinsed
  • juice of 1 lemon
  • 1 to 2 tablespoons of tahini
  • 2 cloves of garlic
  • ½ cup of extra virgin olive oil
  • Kosher salt and cayenne pepper to taste
  • flat bread
Instructions
  1. Eggs: Place the eggs in a pan and cover with cold water. Bring the water to a boil. Once boiling, place a cover on the pan and immediately turn off the heat. Let the pan stand for 15 minutes and then chill in an ice bath until cold. Once cool, remove the shell, cut in half long ways and place the hard boiled yolk into a bowl along with mayonnaise, truffle oil, chives, salt and pepper and mix with a whisk thoroughly. Put the deviled egg mixture into a pastry bag and pipe a little bit of the mixture into each ½ hard-boiled egg white and garnish with chives.
  2. Beef: Season the filet on all sides with salt and pepper and sear in a hot pan in 1 teaspoon of olive oil on all sides until caramelized. Once brown, remove from the heat and chill. Slice very thin when cool. In a bowl whisk together apple cider vinegar, grainy mustard, olive oil, salt and pepper and set aside. In a separate bowl mix together apples, radishes, fennel salt and pepper and using the apple cider dressing, lightly dress the vegetables and mix thoroughly. Next, mix together cheese and flour and sprinkle a small amount into a non-stick sauté pan with non-stick spray on low heat until the cheese is melted and golden brown. Remove from the pan and cool on a paper towel. Place down the cheese crisps with a small amount of the tossed salad, topped off with sliced beef and garnish with micro greens.
  3. Hummus: In a food processor, puree chick peas, lemon juice, tahini, and garlic and slowly drizzle in olive oil while everything is processing. Once smooth, finish with salt, cayenne pepper and serve in a bowl alongside warm flat bread.

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