4
Oriental Christmas veal tenderloin carpaccio
0 - 30 minutes
veal tenderloin
*
prepare fresh
Preparation
Let the veal tenderloin reach room temperature in about an hour. Mix the Japanese mayonnaise to taste with wasabi paste, a few drops of sushi vinegar and lime juice and transfer to a spray bottle. Shave the washed radishes into wafer-thin slices and marinate in some sushi vinegar.
Toast the sesame seeds in a dry frying pan until slightly coloured. Mix all the ingredients for the vinaigrette and season to taste. Thinly slice the veal tenderloin and divide among the plates, spoon the vinaigrette on top and garnish the edges with the sprouts and radish slices.
Lightly dress the lettuce with a spoonful of vinaigrette and arrange in tufts in the centre of each plate.
Sprinkle the sesame seeds over the meat and finish with dabs of wasabi mayonnaise and a few spoonfuls of vinaigrette.
Bon appétit!
Ingredients:
- 400 g veal tenderloin
- white sesame seeds
- 4 radishes
- sushi vinegar
- 50 g mixed leaf lettuce
- sprouts (alfalfa/radish sprouts etc) and/or microgreens
- Japanese mayonnaise
- wasabi paste
Vinaigrette:
- 20 g red wine vinegar
- 1 tsp fine mustard
- 20 g soy sauce
- 50 g extra virgin olive oil
- 10 drops of lime juice
Other:
- salt and pepper
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