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Stanley's Beef Carpaccio With Green Papaya Salad

Chef Stanley Wong of TanDa restaurant in New York City finds it easier to freeze the beef tenderloin before slicing it.

  • servings: 4

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Ingredients

  • 8 ounces beef tenderloin
  • Coarse salt and freshly ground pepper
  • 1 tablespoon vegetable oil
  • 1 tablespoon short-grain rice
  • Stanley's Green Papaya Salad

Directions

  1. Step 1

    Season beef tenderloin evenly with pepper. In a medium cast-iron skillet, heat vegetable oil over high heat. Add beef tenderloin, and sear 1 minute on each side. Remove from skillet, and bring to room temperature. Wrap in plastic wrap, and freeze for 2 hours.

  2. Step 2

    In a small dry skillet, toast rice until golden brown. Transfer to a spice grinder, and grind to a fine powder; set aside.

  3. Step 3

    Using a very sharp knife, slice beef crosswise as thinly as possible. Season with salt and pepper, and sprinkle with rice powder. Serve with green papaya salad.

Source
Martha Stewart Living Television

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