Jenner Tomaska's Ribeye and Trumpet Mushroom Carpaccio4 - 6 as an appetiser • 4 hours, plus 30 days fermenting • Ribeye Carpaccio

Jenner Tomaska's Ribeye and Trumpet Mushroom Carpaccio

4 - 6 as an appetiser • 4 hours, plus 30 days fermenting • Ribeye Carpaccio

Like many dishes at Esmé, this carpaccio takes a classic and refines it. The pepper crust uses “every peppercorn known to man”. A housemade mushroom shoyu dresses the carpaccio. Multiple mushroom flavours - and truffles - are layered in. “We’re looking for depth,” says Jenner Tomaska.

The Chicago chef is drawn to the Westholme Wagyu story as much as the flavour and texture of the meat. “I think that’s what people care about,” he says. “I relate it to wine. I don’t care what year it’s from and what varietal of grape it is. If I’m having a nice meal, I want the stories, why it’s been chosen, how it connects to who we are. I would start there.”


01 / 07
Peppercorn Ribeye

  • 50g Thai long peppercorn

  • 25g Szechuan peppercorn

  • 25g black peppercorn

  • 25g pink peppercorn

  • salt

  • 1 Westholme ribeye

02 / 07
Pine Nut Vinaigrette

  • 50g shallots

  • 10g garlic

  • 200g pine nuts, toasted

  • 600g sherry vinegar

  • 100g olive oil

  • 200g canola oil

  • 10g salt

03 / 07
Trumpet Mushroom Shoyu

  • 1kg black trumpet mushrooms

  • 200g rice koji

  • 1 litre filtered water

  • 250g kosher salt

04 / 07
MCL (Mushroom Cooking Liquid)

  • 150g Trumpet Mushroom Shoyu (see above)

  • 100g vin jaune

  • 100g apple cider vinegar

  • 225g chicken demi-glace

05 / 07
Trumpet Mushrooms

  • MCL (see above)

  • 1.4kg king trumpet mushrooms

06 / 07
Truffle Sauce

  • 100g butter

  • 485g shallots

  • 35g garlic

  • 400g Cognac

  • 1400g veal jus

  • 350g truffles

  • truffle oil, to taste

  • salt, to taste

07 / 07
To Serve

  • Peppercorn Ribeye slices

  • Pine Nut Vinaigrette

  • Trumpet Mushrooms

  • Truffle Sauce

  • confit potatoes

  • pickled shallots

  • toasted pine nuts

  • chives

  • parsley


Peppercorn Ribeye
Peppercorn Ribeye

  1. Toast peppercorns over medium heat for 2-5 mins or until aromatic. Use a spice grinder to crack pepper lightly. Use a tammis to separate cracked pepper from ground pepper.

  2. Season ribeye with cracked pepper and salt. Refrigerate for 1 hour.

  3. Sear in a cast iron pan, being sure to not overcook.

  4. Wrap in plastic wrap and place in the freezer.

  5. When ready to serve, slice using deli slicer at number 3.

Pine Nut Vinaigrette
Pine Nut Vinaigrette

  1. Place all ingredients in a Vitamix and blend until smooth.

Trumpet Mushroom Shoyu
Trumpet Mushroom Shoyu

  1. Pulse black trumpet mushrooms in Robot-Coupe with koji rice and water to make a coarse meal. Finally add salt. Beware of heat during this process so as not to kill the koji.

  2. Transfer into a nonreactive container such as ceramic or glass. Cover the top of the mixture with a plastic film, leave to ferment in a cool dark place for 30 days.

  3. During the fermentation process, stir as often as possible with a sanitised utensil and wipe down the sides with a towel dipped in vinegar.

  4. Once finished, strain and press through a nut bag. Bottle or vac-bag the liquid and dehydrate the solids to be used as a seasoning elsewhere.

MCL (Mushroom Cooking Liquid)
MCL (Mushroom Cooking Liquid)

  1. Blitz mushroom scraps in Robo-Coupe until broken down into small pieces.

  2. Add 2% salt by weight to the total amount of mushroom scraps.

  3. Mix together in a bowl and seal in a cryovac. Let the bag sit at room temperature for a couple of hours to a day.

  4. Pass the mushrooms through a chinois to get the MCL.

Trumpet Mushrooms
Trumpet Mushrooms

  1. Trim trumpet mushrooms from the stem. Use only the head. Slice.

  2. Cryovac 800g of the mushrooms with 450g MCL (see above). Vac-seal at 80% to avoid mushrooms getting crushed.

  3. Place the bagged mushrooms in the combi-oven at 100C / 212F (steam function) for 10 minutes. Ice down immediately.

Truffle Sauce
Truffle Sauce

  1. Sweat the shallots and garlic with the butter.

  2. Add Cognac and reduce to au-sec.

  3. Add veal jus and truffles, simmer for 3-4 hours until a nappe.

  4. Blend in the Vitamix until smooth and add in truffle oil and salt to taste.

To Serve
To Serve

  1. Carefully lay Wagyu slices onto plate. Arrange mushrooms over the top.

  2. Gently toss together confit potatoes, pickled shallots, toasted pine nuts, chives and parsley. Season with Pine Nut Vinaigrette. Arrange over mushrooms.

  3. Dress with Truffle Sauce.

Final Dish - Ribeye Carpaccio

This carpaccio takes a classic and refines it. "We’re looking for depth,” says Jenner Tomaska.

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