Proud Sponsors of Chef Troy
"As one of our most recognizable culinary personas, whose impact on our city's culinary scene is difficult to miss, Chef Troy has been voted as one of the Top Five Chefs in Charlotte, NC for the second year in a row!"-Creative Loafing 2013 & 2014

Beef Carpaccio with Peppercorn Mustard Sauce

Tenderloin:

  • 1 Pound-Filet Tenderloin-one piece, center cut
  • To Taste-Kosher Salt/Black Pepper
  • To Coat-olive Oil

Garnish:

  • To Taste-Arugula
  • To Taste-Parmesan

Sauce:

  • ¼ Cup-Dijon Mustard
  • ¼ Cup-Apple Cider Vinegar
  • 1 Cup-Canola Oil
  • 1 Teaspoon-Black Peppercorns

Place all ingredients in blender, puree until smooth

Tenderloin:

  1. Trim any fat or silver skin from tenderloin, pat dry with paper towel.
  2. Leave at room temperature for at least 30 minutes.
  3. Preheat iron skillet over high heat.
  4. Lightly oil and season with salt/pepper.
  5. Place tenderloin in skillet, sear for one minute, moving every few seconds.
  6. Remove from skillet, let rest for a couple minutes.
  7. Slice thin and shingle on a serving platter.
  8. Drizzle with sauce, garnish with arugula, parmesan and serve.