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Yield: 8 portions
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Ingredients
|
Amount
|
Soy-Ginger
Dipping Sauce
|
to
taste |
| Beef |
|
| Vegetable
oil |
1/2
C |
| Garlic
cloves, peeled and thinly sliced |
8 ea |
| Beef
Filet |
1 lb |
| Salt
and black pepper |
to
taste |
| Fresh
mint, chiffonade |
1/3
C |
| Fresh
basil, chiffonade |
1/3
C |
| Shallots,
finely minced and rinsed |
2 Tbsp |
| Roasted
peanuts, chopped |
2 Tbsp |
| Fresh
cilantro sprigs |
1/3
C |
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2. In a small pan, heat
the oil to about 250°F and add the garlic.
Cook slowly until the bubbling begins to subside
and the garlic turns a light gold, about 10
minutes. Transfer the garlic to an absorbent
towel to cool and crisp. Reserve the garlic
oil.
|
| 3.
Clean the beef of all surface fat and tissue.
Season generously with salt and pepper. Heat a
sauté pan over high heat, then add the
garlic oil. Sear the beef on all sides, then set
aside to cool. Wrap tightly in plastic wrap to
maintain a cylindrical shape and freeze until
firm. |
| 4.
Using a meat slicer, cut the partially frozen
beef into very thin slices. Arrange the beef slices
on 8 chilled serving plates, overlapping each
slice slightly until each plate is neatly covered.
If you need to prepare ahead, press plastic wrap
directly onto the surface of the meat and refrigerate
up to 2 hours. |
| 5.
Just before serving, drizzle the sauce over the
beef and tilt the plate so the sauce completely
coats the meat. Top with the mint, basil, shallots,
peanuts, fried garlic and cilantro. |
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