Asian-Style Beef Carpaccio
- serves 4
An elegant and tasty appetizer perfect for a summer party from Ricardo.
3 Tbsp lime juice
2 Tbsp mirin
Grated zest of 1 lime
½ tsp sambal oeleck or to tasteCarpaccio
1 lb(s) very fresh beef tenderloin or sirloin tip
1 Granny Smith apple, peeled
2 Tbsp chopped cilantro
1 Tbsp chopped fresh chives
1 small shallot, finely chopped
Olive oil to taste
Fleur de sel and freshly ground pepper
1. In a bowl, combine all the ingredients. Set aside.Carpaccio
1. Wrap the meat well and place in the freezer until partially frozen, 2 to 3 hours.
2. Refrigerate 4 plates.
3. Using a very sharp chef’s knife, slice the meat as thinly as possible. Arrange the slices on the chilled plates. Using 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.