Carpaccio with Katsuoboshi Sauce
30m
13h+
12
A version of carpaccio with fresh flavors and Asian influences. The perfect dish when having friends over or as a starter for an impressive dinner.
Pair it with arugula salad and some toast and enjoy.
You can use any leftover beef tenderloin in other recipes, such as steak au poivre, beef stew, or any other dish of your choice. Just be sure not to refreeze it. If you want to make it even easier, you can buy pre-sliced meat.
Ingredients
Clean Small Beef Tenderloin
1Pickled Ginger
1tbspCrispy Onions
1tbspShiso
2 leavesBlack Pepper
to tasteExtra Virgin Olive Oil
to tasteFlaky Salt
to taste
Garlic & Katsuobushi Sauce
Katsuobushi
15gGarlic
10 clovesSoy Sauce
300mlRice Wine Vinegar
100mlSugar
160g
Equipment
Cling Film
Carpaccio with Katsuoboshi Sauce
Danillo Moreira
Peel and thinly slice 10 garlic cloves
Place 300ml of soy sauce and 100ml of rice wine vinegar in a saucepan
Add 160g of sugar. Bring to a boil and stir until the sugar is completely dissolved
Turn off the heat. Add 15g of katsuobushi and let it rest for 2m to infuse
Strain the soy sauce mixture into a bowl
Add the sliced garlic and stir
Refrigerate the sauce for 12h to infuse
The garlic & katsuobushi sauce is ready
Stretch 3 layers of cling film over a cutting board, partially overlapping to create one large, strong layer
Place 1 clean small beef tenderloin in the center of the cling film, wrap it tightly and tie the ends. Place it in the freezer for at least 1h until very firm, but not frozen
Remove the beef from the freezer and unwrap
Cut about 6 thin slices of the beef. You can put a paper towel under the meat to hold it in place and prevent from slipping
Press down on each slice of beef with the side of a knife, while pulling the blade in the opposite direction of the cut, to obtain the thinnest slices possible
Cut the beef slices into strips about 2cm wide
Arrange the strips on a large plate, making sure they do not overlap
Drizzle the the beef with the Garlic & Katsuoboshi Sauce to taste
Top with 1tbsp of crispy onions and 1tbsp of pickled ginger
Remove the stalks and finely slice 2 shiso leaves. Add to the meat
Season with flaky salt and black papper to taste
Finish with extra virgin olive oil to taste. The carpaccio with katsuoboshi sauce is ready
Grab your cocktail and enjoy!
Clean Small Beef Tenderloin
1Pickled Ginger
1tbspCrispy Onions
1tbspShiso
2 leavesBlack Pepper
to tasteExtra Virgin Olive Oil
to tasteFlaky Salt
to taste
Garlic & Katsuobushi Sauce
Katsuobushi
15gGarlic
10 clovesSoy Sauce
300mlRice Wine Vinegar
100mlSugar
160g
Equipment
Cling Film