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Asian-Style Beef Carpaccio

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Asian-Style Beef Carpaccio 

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Recipe summary

An elegant and tasty appetizer perfect for a summer party from Ricardo.

Preparation time:
Cooking time:
Yield: 4

Ingredients

Dressing

  • 3 tablespoons lime juice
  • 2 tablespoons mirin
  • Grated zest of 1 lime
  • 1/2 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.

Pitchin' In
Pitchin' In

Lynn Crawford will do whatever it takes to get at the best, freshest ingredients in the world. She’ll take on any challenge, relying on locals to show her how it’s done.

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