Name: Asian-Style Beef Carpaccio
Prep time: 30 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons (30 ml) mirin; Grated zest of 1 lime and juice of 2 limes; 1/2 teaspoon (2.5 ml) sambal oeleck or to taste; 1 lb (454 g) very fresh beef tenderloin or sirloin tip; 1 Granny Smith apple, peeled; 2 tablespoons (30 ml) chopped cilantro; 1 tablespoon (15 ml) chopped fresh chives; 1 small shallot, finely chopped; Olive oil to taste; Fleur de sel and freshly ground pepper

Preparation

- Wrap the meat well and place in the freezer until partially frozen, 2 to 3 hours.
- Refrigerate 4 plates.
Dressing
- In a bowl, combine all the ingredients. Set aside.
Carpaccio
- With a very sharp chef’s knife, slice the meat as thinly as possible. Arrange the slices on the chilled plates. With a peeler, make some apple shavings. Scatter the shavings over the meat. Sprinkle with the herbs and shallot. Drizzle with the dressing and a little oil. Sprinkle with fleur de sel and freshly ground pepper.

Asian-Style Beef Carpaccio

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Ingredients

Dressing

Carpaccio

Preparation

Dressing

Carpaccio

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