Support Us Button Widget

Chef Jacob Sessoms’ recipe for Carpaccio Tartine

Invite your crew over to impress them with this delicious dish featured on the seasonal menu at Golden Hour.

GH Beef Carpaccio

Learn how to recreate this gorgeous plate in your home kitchen.

Photo by Sebastian Isaia

If you’ve dined at Golden Hour, you’ll know that fresh, seasonal fare takes the spotlight. The restaurant is the most recently opened concept from Chef Jacob Sessoms, who also owns local favorites Table and All Day Darling.

But now, you can savor Golden Hour’s delicious dishes from the comfort of your home. Try cheffing up Sessoms’ recipe for Carpaccio Tartine — which you can find now on the restaurant’s spring menu — in your own home kitchen.

This recipe makes eight servings, so it’s perfect for your next dinner party — but you can easily halve it if you’re feeding a smaller crowd. Now, let’s get cooking.

For the Beef

Ingredients:

  • 2 pounds beef tenderloin or eye of round
  • Salt
  • Pepper

Instructions:

  1. Aggressively rub beef with lots of salt and pepper.
  2. Allow it to cure overnight.
  3. Rub excess seasoning from beef.
  4. Sear in a very hot cast iron pan on all sides.
    1. You are only searing the outside; do not allow it to stay on the heat more than a few moments per side.
  5. Chill the beef for several hours or overnight.
  6. Using a large chefs knife, cut beef into very thin slices.

For the Mushroom Pickle Relish

Ingredients:

  • 2 pounds cultivated mushrooms (miatake, oyster, and/or shitake)
  • 1 onion, minced
  • 1 shallot, minced
  • 3 cloves garlic, sliced
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon tamari
  • 4 tablespoons rice wine vinaigrette
  • 6 tablespoons white balsamic vinaigrette
  • 1 tablespoon maple syrup
  • 2 tablespoons miso
  • 1 tablespoon fresh thyme

Instructions:

  1. Saute mushrooms, onion, shallot, and garlic in the olive oil until all are soft and beginning to brown.
  2. Add the remaining ingredients.
  3. Bring the mixture to a very low simmer for 5 minutes.
  4. Chill the relish.

To Serve

Ingredients:

  • Baguette
  • 1/2 pound frozen, smoked blue cheese

Instructions:

  1. Slice a baguette into half-inch thick slices.
  2. Fry the bread in butter until golden and crispy.
  3. Spoon a little mushroom relish on toast.
  4. Add a slice or two of beef.
  5. Finish by micro-plane grating some frozen blue cheese across the top.
More from AVLtoday
According to Google, Ashevillians want to know where to fish — so we’re answering the queries with some local lakes and ponds where you can cast a line.
The NC music office will increase awareness of NC’s rich music history + current music scene and will be housed under the Department of Natural and Cultural Resources.
The summer sun is getting hotter by the minute — here’s how to safely get the most out of the season.
As alumni of the high school come together to mark 100 years since the first graduation, learn a little more about the school’s remarkable legacy.
Make the most of summer without pulling out your wallet.
Co-owner of Bear’s Smokehouse Cheryl Antoncic started the Linked4Life Foundation in Connecticut — and now, it’s launching in Asheville.
Tell us you’re from Asheville without telling us you’re from Asheville.
Take a quick trip back in time as we look at the unique features of a few beautiful + beloved Asheville buildings.
A group of musicians are working to restore the chimes, with the city considering creating policy for original music to be played.
The chef and founder of Cúrate and La Bodega dished out her tips for crafting delicious Spanish small plates at your next celebration.