Crying Tiger Beef Carpaccio with Chili‑Lime Dressing

Ingredients

• 300 g Beef tenderloin (center-cut)
• 2 tablespoons Fresh lime juice
• 1 tablespoon Fish sauce (gluten‑free)
• 1 small Thai red chili (finely sliced)
• 1 tablespoon Extra‑virgin olive oil
• 2 tablespoons Fresh cilantro leaves
• 2 tablespoons Red onion (thinly sliced)
• 1 pinch Sea salt
• 1 pinch Black pepper (freshly ground)

Instructions

1. 1

   Place the beef tenderloin in the freezer for 15‑20 minutes until firm but not frozen; this makes it easier to slice paper‑thin.

2. 2

   Using a sharp knife, slice the beef against the grain into ultra‑thin ribbons and arrange them in a single layer on a chilled serving plate.

3. 3

   In a small bowl, whisk together lime juice, fish sauce, olive oil, sliced chili, salt, and pepper to create the dressing.

4. 4

   Drizzle the dressing evenly over the beef carpaccio, then garnish with cilantro leaves and red onion slices.

5. 5

   Serve immediately at room temperature.