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Ingredients
Asian-Style Beef Tartare
- Ingredients
- 12 Rice paper
- 1 Tbsp finely chopped cilantro
- 1 tsp finely chopped Lemongrass
- 2 Tbsps butter
- 1 tsp dried garlic cloves
- 2 Tbsps Sea salt
- 400 grams Beef fillet
- 1 Tbsp soy sauce
- freshly ground peppers
- 2 Tbsps Lime juice
- cayenne pepper
- 2 Tbsps soybean oil
- 1 red onion
- 2 scallions
- 2 organic Limes
- mint (for garnish)
- Limes (for garnish)
- Chili zest (for garnish)
Moisten the rice paper wrappers according the package directions. Mix the cilantro and the lemongrass. Spread half of the mixture onto 4 moistened rice paper wrappers. Top with another wrapper, and place the remaining lemongrass mixture on top of it. Cover with the remaining rice paper wrappers, and firmly press down so that all the wrappers stick together. Heat a little butter in a pan, and cook the rice paper wrappers until golden brown. Remove from the pan, and drain well on paper towels.
Coarsely crush the dried garlic with the sea salt in a mortar. Rinse the beef and pat dry. Trim the beef, and cut into very small cubes. Marinate the beef with the soy sauce, pepper, lime juice, cayenne pepper, and soybean oil. Cover and chill in the refrigerator. Peel and coarsely chop the red onion. Rinse and dry the scallions. Finely chop the white parts and julienne the green parts. Mix the red onion and the whites of the scallions into the tartare.
Slice the limes, and place on top of plates. Top half of the limes with one piece of the rice paper cakes, and place the tartare on the other half. Garnish with the minet leaves, zest, and the scallion greens. Place the remaining rice paper cakes on the plates, top with the garlic salt, and serve immediately.