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Carpaccio Beef Style Asian Tataki
2017-06-07
https://www.metro.ca/userfiles/image/recipes/carpaccio-de-boeuf-style-tataki-asiatique-10584.jpg
PT12M
PT20M
PT32M
In a small cauldron, combine the soy sauce and 2 Tbsp. (30 mL) maple syrup, mildly boiling for 3 minutes, place in a bowl, then refrigerate.Leave the beef at room temperature for 20 minutes.In a frying pan, pour 1 Tbsp. (15 mL) oil, then sear the pieces of beef 1 minute on each side.Brush generously with soybean lacquer and freeze for 2 hours. Reserve the remaining lacquer in the refrigerator.In a skillet over medium heat, brown the onions in 1 tsp. (15 mL) oil for ten minutes.Deglaze with rice vinegar and 1 Tbsp. (15 mL) of maple syrup.When serving, remove the beef from the freezer, cut with a sharp knife into thin slices.On a flat surface, place the slices between two sheets of parchment paper and slim the meat by striking with the bottom of a cauldron.Arrange the thin slices of meat in the bottom of the plate, salt, pepper and then garnish with the onion confit and the fresh herbs.Tip:For a touch of exoticism, serve with chopsticks and dip slices of meat in chilled soybean lacquer.
2
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0
0
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1/3 cup (80 mL) soy sauce
3 Tbsp. (45 ml) maple syrup
1/4 tsp. (1 mL) sesame oil
400 g cute beef tenderloin steaks, cut into 2 pieces about 7cm by 10 cm
3 Tbsp. (45 mL) neutral oil
1 cup (250 mL) onion, in small dices
1 Tbsp. (15 mL) rice vinegar with sushi
fleur de sel, pepper and fresh herbs to decorate (coriander, mint, flat parsley)
Carpaccio Beef Style Asian Tataki
2
servings
0:12
Preparation
0:20
COOKING
0:32
TOTAL TIME
Ingredients
-
1/3 cup
(80 mL)soy sauce
-
3 Tbsp.
(45 ml)maple syrup
-
1/4 tsp.
(1 mL)sesame oil
-
400 g
cute beef tenderloin steaks, cut into 2 pieces about 7cm by 10 cm
-
3 Tbsp.
(45 mL)neutral oil
-
1 cup
(250 mL)onion, in small dices
-
1 Tbsp.
(15 mL)rice vinegar with sushi
-
fleur de sel, pepper and fresh herbs to decorate (coriander, mint, flat parsley)
Preparation
In a small cauldron, combine the soy sauce and 2 Tbsp. (30 mL) maple syrup, mildly boiling for 3 minutes, place in a bowl, then refrigerate.
Leave the beef at room temperature for 20 minutes.
In a frying pan, pour 1 Tbsp. (15 mL) oil, then sear the pieces of beef 1 minute on each side.
Brush generously with soybean lacquer and freeze for 2 hours. Reserve the remaining lacquer in the refrigerator.
In a skillet over medium heat, brown the onions in 1 tsp. (15 mL) oil for ten minutes.
Deglaze with rice vinegar and 1 Tbsp. (15 mL) of maple syrup.
When serving, remove the beef from the freezer, cut with a sharp knife into thin slices.
On a flat surface, place the slices between two sheets of parchment paper and slim the meat by striking with the bottom of a cauldron.
Arrange the thin slices of meat in the bottom of the plate, salt, pepper and then garnish with the onion confit and the fresh herbs.
Tip:
For a touch of exoticism, serve with chopsticks and dip slices of meat in chilled soybean lacquer.
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
