Dried beef carpaccio with vegetable salad, ginger and coriander
2 servings
90 minutes
Dried beef carpaccio with vegetable salad, ginger, and coriander is a refined dish of Spanish cuisine that embodies the best traditions of Mediterranean flavor. Originally, carpaccio appeared in Italy, but over time this way of serving meat spread worldwide, acquiring unique variations. In this recipe, beef fillet undergoes light thermal processing that adds textural complexity while preserving tenderness and flavor richness. The slightly crunchy and fresh vegetables create harmony with the spicy note of ginger and the aroma of coriander. A light soy sauce and olive oil unite the ingredients into a single symphony of flavors. This dish is perfect as an elegant appetizer on a festive table or as a refined gastronomic experiment for true meat connoisseurs.
1
Rub the meat with salt and pepper. Heat the pan until it smokes and fry the meat for 15 minutes on each side until golden brown.
- Salt: to taste
- Ground white pepper: to taste
- Beef fillet: 110 g
2
Remove from heat and immerse the meat in ice water for 30 seconds. Wrap in film and place in the freezer for 1 hour until frozen.
3
Soak very thinly sliced vegetables and ginger in ice water for 30 minutes. Drain the water and dry the vegetables.
- Carrot: 1 piece
- Spring onion: 4 stems
- Cucumbers: 0.5 piece
- Snap peas: 25 g
- Red onion: 0.5 head
- Red chili pepper: 0.5 piece
- Green chili pepper: 0.5 piece
- Grated ginger: 0.5 tablespoon
4
Before serving, slice the meat into very thin pieces with a sharp knife and place them on plates. Put the vegetables in the center, on top of the meat.
5
Sprinkle with olive oil, drizzle with soy sauce, and top with chopped coriander.
- Olive oil: 1.5 tablespoon
- Light soy sauce: 1.5 tablespoon
- Fresh cilantro (coriander): 4 stems
