A TASTE OF ITALY
Start your feast with these treats
Chef Volker Jendhoff has travelled the world, cooking in interesting places and for interesting people.
From his native Germany – beginning his career with an apprenticeship and college – to Switzerland to the Netherlands (where he worked for the Holland America cruise line) to France and a swing through the Caribbean: Bahamas, Bermuda and Barbados (cooking at notable hotels and restaurants) honing his craft. Part way through these journeys, the other London was a stop at the then famous French restaurant Les Trois Amis, a favourite of luminaries like Princess Margaret.
After coming to Canada in 1977, Volker cooked his way across the country with stops in exclusive hotels in British Columbia and Alberta. After landing in our London in 1984 and pleasing palates at bigger venues, Chef Jendhoff is now semi-retired and working with a former student at Steel Grill Catering.
He thinks serving these carpaccio crostini is the perfect way to kick off an Italian feast this winter and recommends serving them as a starter, followed by a rich pasta dish or veal piccata. Don’t forget a couple of robust Italian reds to complete the meal, with a nice tiramisu for dessert.
BEEF CARPACCIO CROSTINI
10 oz fresh raw beef tenderloin or beef strip loin (trimmed, fat and silver skin removed)
1 small French baguette (sliced)
2 oz cream cheese or creamy
Fresh arugula (garnish)
3 Tbsp. olive oil
2-3 Tbsp. Dijon mustard
2 Tbsp. sea salt
2 Tbsp. ground black pepper
10-12 sprigs fresh thyme (chopped)
DRESSING OR DRIZZLE
2 Tbsp. olive oil
1 Tbsp. sea salt
1 Tbsp. Dijon mustard
- Rub the raw meat with olive oil, mustard, salt, pepper and fresh chopped thyme.
- Wrap tightly in plastic wrap, put into the fridge for about one hour.
- Unwrap the beef. Sear in a very hot frying pan with a touch of olive oil. Just sear the outside, leaving the inside rare.
- Wrap tightly in plastic wrap and place in the freezer for about one to two hours.
- Remove from freezer and slice as thinly as possible.
- Put sliced carpaccio on toasted cheese crostinis.
- Garnish with fresh arugula, capers and parmesan shavings.
- Drizzle with Dijon dressing just before serving.