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Receta Beef Carpaccio And Green Papaya Salad With Stanley
by Global Cookbook

Beef Carpaccio And Green Papaya Salad With Stanley
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Ingredientes

  • 8 ounce beef tenderloin Coarse salt to taste Freshly-grnd black pepper to taste
  • 1 Tbsp. vegetable oil
  • 1 Tbsp. short-grain rice
  • 1/4 c. freshly-squeezed lime juice
  • 2 Tbsp. tamarind pulp
  • 3 Tbsp. Vietnamese fish sauce
  • 1 1/2 tsp sugar
  • 8 ounce green papaya peeled, seeded, and julienned
  • 1 sm carrot julienned
  • 3 x red bird chiles stemmed, and thinly sliced
  • 2 Tbsp. very thinly-sliced fresh cilantro leaves
  • 2 Tbsp. minced roasted peanuts

Direcciones

  1. Season beef tenderloin proportionately with pepper. In a medium cast-iron skillet, heat vegetable oil over high heat. Add in beef tenderloin, and sear 1 minute on each side. Remove from skillet, and bring to room temperature. Wrap in plastic wrap, and freeze for 2 hrs.
  2. In a small dry skillet, toast rice till golden. Transfer to a spice grinder, and grind to a fine pwdr; set aside.
  3. Make the Green Papaya Salad: In a 2-c. glass measuring c., combine lime juice, tamarind pulp, fish sauce, and sugar. Blend with an immersion blender till incorporated; set aside. In a medium bowl, combine papaya, carrot, chiles, cilantro leaves, and peanuts. Drizzle with reserved dressing. Using the back of a wooden spoon, bruise the papaya gently while tossing to combine.
  4. Using a very sharp knife, slice beef crosswise as thinly as possible. Season with salt and pepper, and sprinkle with rice pwdr. Serve with green papaya salad.
  5. This recipe yields 4 servings.
  6. Comments: When selecting ripe papaya, look for fruit with blotchy yellow and orange skin.