How to store beef carpaccio with vinaigrette?

Name: Beef carpaccio with Thai vinaigrette
Cook time: 15 min
Total time: 15 min
Yield: 4p
Ingredients: 500-600 g beef tenderloin; 100 g peanuts or cashew nuts; 4 stalks of celery; 1 bunch of coriander (leaves); Thai vinaigrette; 100 ml soy sauce; 100 ml lime juice + zest; 50 ml roasted sesame oil; 1 large clove of garlic, grated; 1 shallot; 1 tsp cane sugar; 2 tsp grated ginger; 1 bunch of coriander (stems); 1 red chili

You can keep the carpaccio in the fridge for one more day. You cannot freeze this carpaccio anymore, unless you have worked with meat that has not been frozen. The vinaigrette can be stored in a covered jar for 2 weeks, and is also delicious with spring rolls, rice, or salads.

Beef carpaccio with Thai vinaigrette

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15min

•

Easy

A carpaccio of beef with an exotic Thai touch, deliciously original! Some crunchy celery, nuts on top, and it's ready.

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Ingredients

What do you need?

Quantity: 4p

500-600 g beef tenderloin
100 g peanuts or cashew nuts
4 stalks of celery
1 bunch of coriander (leaves)

Thai vinaigrette
100 ml soy sauce
100 ml lime juice + zest
50 ml roasted sesame oil
1 large clove of garlic, grated
1 shallot
1 tsp cane sugar
2 tsp grated ginger
1 bunch of coriander (stems)
1 red chili

500-600 g beef tenderloin
100 g peanuts or cashew nuts
4 stalks of celery
1 bunch of coriander (leaves)

Preparation method

How do you make this?

Tie your piece of meat tightly every centimeter, always make a double knot, then it stays better in place, and put it in the freezer for at least 2 hours.

Peel the celery and cut it into fine strips. Roast the nuts in a frying pan without fat until they are nicely colored, chop coarsely. Pluck the coriander leaves, which will go on the plate, and add the stems to the vinaigrette. Cut everything for the vinaigrette very finely, add half of the chili first if you don't like it too spicy, grate in the lime zest, squeeze the lime and add it along with all the other ingredients, mix and taste.

Slice the meat as thinly as possible and distribute it over the plates. Sprinkle the celery, coriander, and nuts on top. You can prepare this in advance and keep it covered in the fridge, and also keep the vinaigrette cool in the fridge. Just before serving, spoon some vinaigrette over it and place the rest of the vinaigrette on the table.

Tips

If you want to serve this as a fully -fledged main dish, add cooled sushi rice where you have a little sushi vinegar under mixed, the rice first squeezed it smoothly on a plate, 1 centimeter thickness, and you put the carpaccio slices on it.