Which iconic dish was created at Harry’s Bar in 1950 to accommodate a countess who couldn’t eat cooked meat? I’m asking because a new corporate client last Friday wanted a no-heat starter for 12, so I riffed on it two ways — shaved beets for the veg folks and mandolined tenderloin for the rest. If you’ve got a clever twist, DM me; happy to swap ideas and cross-refer for pop-ups.
Carpaccio — Cipriani did it for Countess Mocenigo at Harry’s Bar in 1950. > I riffed on it two ways — shaved beets for the veg folks and mandolined tenderloin for Smart tweak; for a no-heat 12-top I quickly salt-cure the tenderloin with lemon zest 8–10 minutes (, color dulls fast otherwise), wipe, plate on chilled dishes, and finish with either a light tonnato or Parmesan-anchovy drizzle so it pops. You ever shave raw porcini over the beet version?
Quick tip: semi-freeze tenderloin 20 minutes for cleaner mandoline slices; @miller77, for 12, try yuzu ponzu instead of mayo…