Beef Carpaccio
As with all raw meat dishes, it’s important you buy the highest quality meat possible and ask your butcher about it.
Ingredients
- 1 lb beef tenderloin
- 12 anchovy filets
- 3 Tbsp capers
- 4 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 2 tsp red Phu Quoc pepper, cracked
- 1 tsp fresh rosemary, chopped
- Salt to taste
Method
-
1
Put plates in the fridge for 20 minutes. Cut beef into very thin slices and place on plates.
-
2
Spread ingredients evenly over beef slices.
A variation of the Balinese Tataki from The Spice Trekkers Cook at Home
