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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

Source: Martha Stewart Living Television


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


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

  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.

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