So, ever since we went to vaga, I’ve been thinking about their carpaccio, and the perfect pairing of raw steak and caviar.

So what’s a girl to do, but create her own perfectly balanced carpaccio dish.

Ingredients:

1/4 lb filet mignon, thinly sliced and pounded out

2 Tbsp creme fraiche

pickled coriander seed

2 Tbsp coriander

1/2 cup rice wine vinegar

1/2 cup water

1 Tbsp sugar

1 tsp salt

place coriander seed in a mason jar. Bring vinegar, water, sugar & salt to a boil, until dissolved

caviar (your fav): I like white sturgeon for this dish

cripsy shallots:

avocado oil, 1 inch in a small sauce pan

2 small sliced shallots

heat oil on medium

when oil reaches 350, add in shallots

fry until crispy

remove from oil and dry on paper towels

ginger scallion oil

1/2 cup evoo

2 scallions, sliced

1 knob ginger, peeled and sliced

pinch of salt

Heat oil until shimmering.

Place scallions, ginger and salt in a mason (or similar glass jar).

Pour heated oil over aromatics.

cilantro leaves

potato chips

Directions:

Thinly slice filet.

Using a pounder, pound until super thin.

Spread out on serving dish.

Top with dollups of creme fraiche, pickled coriander, caviar, and crispy shallots.

Pour over scallion/ginger oil.

Sprinkle cilantro leaves over the top.

Serve with potato chips.