Carpaccio Recipe
thinly sliced with yuzu soy, hot oil, and mitsuba leaf
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Ingredients
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Carpaccio Ingredients
Method
Preparation Directions
- 1
Prepare the Beef
Wrap the fresh beef tenderloin tightly in plastic wrap and place it in the freezer for about 30 minutes to firm it up, making it easier to slice thinly.
- 2
Slice the Beef
Once firm, remove the beef from the freezer and use a sharp knife to slice it thinly against the grain. Aim for slices that are about 1-2 mm thick.
- 3
Prepare the Dressing
In a small bowl, whisk together the yuzu juice, soy sauce, and hot sesame oil. Adjust seasoning with sea salt and black pepper to taste.
- 4
Assemble the Carpaccio
Arrange the beef slices on a chilled plate, slightly overlapping them. Drizzle the yuzu soy dressing over the top.
- 5
Garnish
Place the mitsuba leaves on top of the carpaccio for garnish. Serve immediately.
