Beef
Carpaccio with Sprout Salad,
Peanuts and Lime
By Chef Jody Denton, Azie,
San Francisco, CA
Makes
about 4 to 6 servings
Ingredients:
1/2 lb. Beef Tenderloin (completely trimmed)
3 tbls. Lime Juice
2 tbls. Fish Sauce
2 tbls. Seasoned Rice Vinegar
3 tbls. Extra Virgin Olive Oil
2 tbls. Extra Virgin Peanut Oil
2 tspn. Shallots (finely minced)
2 tspn. Fresh Ginger (finely grated and chopped)
1/4 tspn. White Pepper (freshly ground)
1 cup Pea Shoots
1/2 cup Bean Sprouts
1/2 cup Radish sprouts
1/2 cup Onion sprouts
2 tbls. Fresh Mint Leaves (tear in half if too large)
2 tbls. Fresh Cilantro Leaves
1/4 cup Peanuts (unsalted, chopped roasted)
Method:
1. Place
the tenderloin in the freezer for about one hour or until
about half frozen. slice the partially frozen meat very
thinly, preferably on an electric meat slicer, and arrange
the slices in a circle about the size of the base of the
plate to be used on pieces of butcher paper, parchment
paper or plastic wrap. cover and refrigerate.
2.
In a small mixing bowl, combine the lime juice, fish sauce,
rice vinegar, olive oil, peanut oil, shallots ginger and
white pepper and mix thoroughly.
3.
In a larger bowl, mix the sprouts together
with the mint and cilantro thoroughly but gently.
4.
Remove the sliced meat from the refrigerator and place
each piece of paper or plastic meat side down onto the
refrigerated plates and peel away the paper or plastic,
leaving the sliced meat flat on the plate.
5.
Toss the remaining vinaigrette with the
sprouts and place a small pile of dressed sprout salad
in the center of each plate. serve immediately.
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