Ingredients

Dressing

3 tablespoons lime juice

2 tablespoons mirin

Grated zest of 1 lime

½ teaspoon sambal oeleck or to taste

Carpaccio

1 pound very fresh beef tenderloin or sirloin tip

1 Granny Smith apple, peeled

2 tablespoons chopped cilantro

1 tablespoon chopped fresh chives

1 small shallot, finely chopped

Olive oil to taste

Fleur de sel and freshly ground pepper

Directions

Dressing

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.

See more: Appetizer, Beef, Lunch, No Cook, Summer

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