Chef Rocco Whalen
Fahrenheit
Cleveland Browns

Beef Carpaccio Rolls with Apple Syrup
Beef Carpaccio Rolls:
One 1-pound beef sirloin, well trimmed
7 tablespoons olive oil
Salt and coarsely ground black pepper
10 ounces mushrooms, thinly sliced
1 cup bean sprouts
Apple Syrup:
2 tablespoons olive oil
1 onion, diced
2 garlic cloves, minced
2 teaspoons minced fresh ginger
2 tart apples, peeled, cored, and minced
2 scallions, minced
1 quart apple cier
1/4 cup cider vinegar, or more if needed
1 tablespoon soy sauce

Make the Beef Carpaccio:
Rub 1 tablespoon of the oil all over the beef, then coat liberally with salt and pepper, pressing the salt and pepper into the beef. Let stand for 20 minutes at room temperature. Heat 2 tablespoons of the remaining oil in a large, heavy skillet over medium-high heat. Add the beef and sear on all sides, turning with tongs about every 2 minutes, about 12 minutes total. Remove from the heat to a plate and cool completely. Cover in plastic wrap and freeze for 1 hour.
In a medium skillet, heat the reamaning 2 tablespoons oil over mediu heat. Add the mushrooms and saute until softened, about 5 minutes. Add the sprouts and cook for about 2 minutes, until wilted. Season with salt and pepper to taste. Set aside to cool.
Make the Apple Syrup:
Meanwhile, heat the remaining oil in a large saucepan over medium heat. Add the onion and saute until softened and golden brown, about 10 minutes. Add the garlic and ginger and saute for 1 minute. Add the apples and saute untilsoftened and the onions are almost caramelized, about 5 minutes. Add the scallions and saute for 1 minute. Add the apple cider, vinegar, and soy sauce and stir to scrape up any browned bits from the bottom of the pan. Cook until the liquid is reduced by half, about 20 minutes. Taste and add more vinegar if needed. Set aside until ready to serve.
Roll the Beef Carpaccio:
Using a very sharp knife, slice the meat as thinly as possible. Place each slice between two sheets of waxed paper or plastic wrap and pound with a kitchen mallet until paper-thin.
Lay out 1 slice of beef on a flat surface. Place some mushrooms and bean sprouts on the end of the beef slice closest to you and roll up tightly; place seam side down on a serving platter. Repeat with the remaining beef and mushrooms and sprouts. If you're not serving right away, cover with plastic and refrigerate until ready to serve.
Drizzle the beef with the apple syrup and serve immediately.