Beef Carpaccio with a Maple-Black Garlic Paste and Rhubarb

Beef / Recipes with Maple Syrup / Starters

Preparation Time:
6-8 portions
Metric Imperial



  • 2 cloves black garlic
  • 7 tbsp maple syrup (preferably dark syrup for its robust flavour)
  • 7 tbsp vegetable oil
  • Salt


  • 3 stalks rhubarb
  • 2 tbsp maple syrup (preferably dark syrup for its robust flavour)
  • 1 tbsp lemon juice
  • Salt


  • 1 3/4 lb beef tenderloin (or sirloin)
  • Fleur de sel
  • Fresh herbs, edible flowers, or little bits of goat cheese, and a few bread croutons, to taste



  1. Peel the garlic and run it through a sieve to remove every bit of skin.
  2. Use a whisk or food processor to blend the black garlic, maple syrup, and oil to a smooth paste. Salt to taste. Keep in fridge until needed.


  1. Peel two stalks of the rhubarb. Use a mandoline to cut them into 5 mm (3/16 in) slices.
  2. Put them in a bowl with the maple syrup and lemon juice. Mix and leave to marinate 30 minutes, adding a pinch of salt.
  3. Use a vegetable peeler to cut the third stalk of rhubarb into thin strips.


  1. Thinly slice the beef, arranging the pieces on a sheet of plastic wrap so they overlap one another slightly.
  2. Lay a second sheet of plastic wrap over the slices, covering them completely.
  3. With a rolling pin or small pot, lightly tap the beef slices to flatten them evenly.


  1. Place the carpaccio on a serving plate and spread a thin layer of maple-black garlic paste over all of it. Sprinkle lightly with fleur de sel. Now arrange a few slices and a few strips of rhubarb over all the beef. Finish by decorating your carpaccio with fresh herbs, edible flowers, little bits of goat cheese, and a few bread croutons, to taste.

YIELD: This recipe serves as a meal. For a starter course, you should cut the ingredients in half.


  • Slicing the beef will be easier if you put it in the freezer for an hour.
  • To get the carpaccio onto the plate, cut it (still wrapped in the plastic) to the size of your plate. Take off the top sheet and place that side down on the plate. Then remove the other sheet.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by Raphaël Vézina


Beef Recipes

Recipes with Maple Syrup

Starters Recipes

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.