Beef carpaccio Senggigi Bay

Ingredients for 2 servings:

• 200 g lean beef fillet(s)
• 5 m.-large mushrooms, white, fresh
• 1 Pepper, red, long, mild
• 2 medium-sized garlic cloves, fresh
• 2 tbsp sauce (Saus Shabu-Shabu)
• 3 cm wasabi paste, from the tube
• 2 tbsp sunflower oil
• a few sprigs of dill, as needed
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Total time approx. 45 minutes

An exotic carpaccio reminiscent of Japanese shabu-shabu. Recipe from Lombok, Indonesia.

Freeze the beef fillet lightly. Cut off the stems at the end of the mushrooms and discard them. Cut the caps from top to bottom into approximately 2 mm thick slices. Place a row of the slices in a shallow serving dish to the right and left of the center. Using a bread slicer and a smooth blade, cut 1.5 mm thick slices across the grain and immediately place them over the mushrooms. Leave a small space in the center. Place the remaining mushrooms there. Mix the shabu-shabu sauce with the wasabi and brush over the fillet slices with a soft brush. Wash the peppers, remove the stems, cut open on one side, and remove the seeds and their septa. Spread the empty shell flat and cut crosswise into thin strands. Place these on the fillet slices. Cut off both ends of the garlic, peel, and cut into small cubes. Place 3 cubes between each pepper strand. Finish the carpaccio with fresh dill sprigs in the center. Let it mature for 15 minutes. Just before serving, drizzle with sunflower oil, garnish, and enjoy. Note: Shabu-shabu is the Japanese version of the Mongolian hot pot. Thinly sliced ​​beef is tossed with chopsticks in a simmering broth (purists use a lightly salted broth) until the meat begins to change color. The meat is then dabbed in a seasoned soy sauce before being eaten. Shabu-shabu means “to toss back and forth.” Freezing the beef fillet slightly diminishes its flavor, as the resulting ice crystals destroy the cell structure. If you use Parmesan and olive oil in your carpaccio, you certainly won’t notice this change.