BEEF CANTINA CARPACCIO

 

 

Ingredients:

 

Servings: 6 Persons

 

600       gr         Fillet Cane

30        gr         Whole Black Pepper

300       gr         Mint Chilled Fruit Salad

 

Mint Chilled Fruit Salad:

 

100       gr         Manzano Chile, Deveined, Seeded And In

Small Dices

90        ml        Lemon Juice

90        gr         Purple Onion Chopped In Small Dices

360       gr         Poached Tomato, Seeded And In Small Dices

60        ml        Extra Virgin Olive Oil

20        gr         Fresh Mint, Chopped

                        Sea Salt

                        White Pepper

 

To Serve:

 

1          piece    Lemon, Cut In Three Pieces

150       ml        Olive Oil

                        Black Pepper

                        Sea Salt

 

Directions:

 

·         Tie The Fillet Cane, Season It With Pepper, All Around

·         Seal It And Add Salt All Around, And Wait For 2 Minutes

·         Submerge In Water With Ice Cubes And Wrap It With Vitafilm

·         Freeze The Canes

 

Mint Chilled Fruit Salad:

·         In A Bowl, Incorporate The Chile, Onion, Tomato And Lemon Juice

·         Add The Mint And Olive Oil

·         Season It With Salt And Pepper

 

To Serve:

·         Slice The Cane In Thinly

·         Place This Thins Fillet Slices In The Plate

·         Serve The Mint Chilled Fruit Salad In The Middle Of The Plate

·         Serve With Corn Chips And The Lemon Cut In Three Parts

·         Decorate With A Sprig Of Mint

Gastronomical creation, courtesy of the chef:

Monica Patiño