Perfect for meat lovers, this Thai-inspired carpaccio brings bold, fresh tastes home. Gather these ingredients:
– 450g trimmed roast beef, cut from rump steak or tenderloin;
– 2 carrots;
– mint;
– coriander;
– 1 stick of lemongrass;
– 1 clove of garlic;
– 1 pinch of ground ginger;
– 1 onion;
– 1 cucumber;
– 2 tablespoons of nuoc-mam;
– 2 tablespoons of soy;
– 1 tablespoon of agave syrup;
– lime.
Sear the beef in a skillet with a touch of oil to brown the exterior while keeping the inside raw. Chill for 1 hour. Julienne the vegetables, chop the mint, lemongrass, coriander, and garlic. Mix with nuoc-mam, soy, agave syrup, ginger, onion, and lime juice, reserving the meat. Before serving, pat the beef dry, slice thinly, arrange on plates, and top with the vibrant vegetable sauce.
This simple salmon carpaccio is a hit with fish enthusiasts, showcasing pristine flavors with minimal effort.
Serves 4:
– 600 g salmon fillet;
– 4 limes;
– 4 tablespoons olive oil;
– 2 tablespoons pink peppercorns;
– a little dill;
– 2 shallots.
Thinly slice the salmon. Whisk olive oil and lime juice in a bowl, adding finely chopped shallots, crushed pink peppercorns, and dill. Arrange salmon on a dish, pour over the marinade, and refrigerate for 1 hour. Serve chilled for optimal freshness.
Elevate your table with this restaurant-quality beef carpaccio:
– 400 g beef round;
– 2 lemons;
– 4 tablespoons olive oil;
– parmesan cheese;
– basil;
– pine nuts;
– capers.
Freeze the beef round for 2 hours to ease slicing (optional but recommended). Ten minutes before serving, thinly slice and fan out on plates. Mix lemon juice and olive oil, drizzle over the meat, then garnish with parmesan shavings, fresh basil leaves, toasted pine nuts, and capers. Impress your guests effortlessly.
