Carpaccio-wrapped Watercress with Wasabi Aioli

Servings: 200


  • 4 lbs. Beef tenderloin, cleaned of all fat and silverskin
  • 7 bunches Watercress (washed and dried)
  • 30 oz. Wasabi-Horseradish Aioli
  • 6 oz. olive oil
  • 6 tbsp. chopped rosemary
  • 6 tbsp. chopped sage
  • 6 tbsp. chopped thyme
  • 3 oz. balsamic vinegar
  • 12 tsp. kosher salt
  • 3 oz. cracked black pepper


  1. Tie beef into uniform shape.  
  2. Heat the olive oil over high heat and sear the beef on all sides, remove from heat and cool (beef should still be raw).
  3. Combine with herbs, vinegar, salt, pepper and coat the tenderloin of beef evenly with the mixture.  
  4. Wrap tightly in plastic and freeze just until solid to slice thinly.
  5. Trim watercress to approximately 2 1/2 inches long and make into small bunches.  
  6. Wrap each bundle with thin slices of carpaccio.  
  7. Serve cold with the Wasabi-Horseradish aioli on the side or dollop on top.