Bistro Fillet Carpaccio
recipe

A light and delicious bistro fillet carpaccio, perfect as an appetizer or a light lunch. It offers a wonderful combination of seasoned meat and marinated vegetables.
Preparation Time: 3-4 hours (including marinating)
Serving Size: 4

Ingredients

- 1 petite tender / teres major / bistro fillet
- Spice Mix:
- 1 tablespoon fine sea salt
- 1 tablespoon cumin
- 1 tablespoon dried thyme
- 1 tablespoon smoked paprika
- 0.5 tablespoon onion powder
- 0.5 tablespoon garlic powder
- about 1 teaspoon freshly ground black pepper
- chili flakes to taste
- 0.5 tablespoon demerara sugar
- For Searing:
- clarified butter
- Marinated Vegetables:
- half a cucumber
- 4-7 radishes
- half a red onion
- 2 teaspoons fresh oregano, chopped
- 0.5 dl red wine vinegar
- 0.5 dl cooking oil
- fine sea salt
- sugar
- black pepper

Instructions

1. Combine all spice mix ingredients in a bowl and grind into a fine powder using a mortar and pestle.
2. Pat the meat dry with paper towels and roll it in the spice mix. Allow it to marinate at room temperature for about 2 hours or in the refrigerator for 4-5 hours.
3. Heat a frying pan and melt the clarified butter. Sear the meat all over until browned, then cool it to refrigerator temperature.
4. Slice the meat into approximately 5-6 mm thick slices and flatten the slices between two sheets of plastic wrap.
5. Use a mandoline to slice the cucumber and radishes thinly. Slice the red onion in the same way.
6. Combine the sliced vegetables with oregano in a bowl.
7. Prepare the marinade by mixing red wine vinegar, cooking oil, salt, sugar, and black pepper. Pour the marinade over the vegetables and let them marinate for a few hours before serving.
Nutritional Information (per serving):
- Calories: 250 kcal
- Protein: 18 g
- Carbohydrates: 10 g
- Fat: 15 g
- Fiber: 2 g

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