Beef Tenderloin Citrus-Truffle Mayonnaise
by Douglas Rodriguez
of C

Yield: 6 servings
11/2 pounds beef tenderloin, trimmed of silver skin
1/4 cup Dried Mushroom-Adobo Rub
2 tablespoons extra virgin olive oil

Sauce
1/4 cup freshly squeezed lime juice
1/4 cup freshly squeezed orange juice
2 tablespoons mayonnaise
1 tablespoon black truffle oil
1 teaspoon salt

Garnish
2 avocados, peeled, pitted, and thinly sliced
Freshly cracked black pepper
2 tablespoons chopped fresh chives
4 green onions, thinly sliced
1/2 cup coarsely chopped fresh cilantro
1 red onion, halved and thinly sliced into half-moons

Here is where ceviche and carpaccio meet. In my version of the latter, I keep most of the elements of the classic Italian dish, which consists of thinly sliced, raw beef drizzled with freshly squeezed lemon juice or a mayonnaise-based sauce and garnished with capers and onions. Here, the earthy sweetness of the beef's Dried Mushroom-Adobo Rub, the citrus and truffle undertones of the sauce, and the fresh
garnishes all add a Latin twist to the dish. Freezing the meat and using a good, sharp knife will ensure thin slices and an elegant and impressive presentation for you and your guests.

In a shallow dish, rub the tenderloin with the Dried Mushroom-Adobo Rub, cover and refrigerate overnight. In a large sauté pan over very high heat, sear the tenderloin in the oil, 1 to 2 minutes on each side. Let cool; cover and refrigerate until ready to freeze (as long as overnight). Freeze tenderloin for at least 2 hours, until very firm, but not frozen solid.

Once frozen, remove the tenderloin from the freezer and slice it crosswise into very thin rounds. Spread the tenderloin slices on wax paper, cover, and refrigerate. To make the sauce, in a bowl whisk together the citrus juices, mayonnaise, truffle oil, and salt. Cover and refrigerate. Before serving, arrange the tenderloin slices in overlapping circles on a serving plate. Arrange the avocado slices on top of the beef and sprinkle with the pepper, chives, green onions, cilantro, and red onion. Drizzle with the sauce.

Reprinted From: The Great Ceviche Book by Douglas Rodriguez.
Photography by Christopher Hirsheimer.
Copyright © 2003, Ten Speed Press.

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