Difficulty: Easy
Peel and finely chop the shallots, then quickly blanch them. Transfer to a bowl with olive oil, lime juice, crushed green pepper, salt, and pepper. Let marinate for 15 minutes.
Thinly slice the beef using a slicer and arrange the slices flat on plates. Top with a thin layer of marinated shallots and sprinkle with chopped chives.
Serve with a fresh salad of young shoots.
Recipe created by Chef Hubert for "Prince de Bretagne."
