Raw beef. It is beef at it’s finest, when served right it is soft and it just melts in your mouth. When I was aged 10-12 my cousins from France came by and made this meal for me. I had raw beef before bo tai chanh (Vietnamese beef carpaccio) whenever my mom would make our family pho. But this was something new to me and had stuck with me until this day. I had some leftover garlic and coriander from a dinner party the night before, what could I make?
- 200g filet steak
- Handful of coriander
- 2 garlic cloves
- Small red onion
- 1 lime
- Olive oil
- Black pepper
- Sea salt
- Slice the beef into thin, sheets. If filet steak is too expensive using beef tenderloin is fine. Basically you are looking for lean beef.
- Place the beef on an oven proof plate.
- Slice the red onion into thin slices and layer over the beef.
- Dice the garlic and coriander up finely and mix with a bit of oil and pour it over the beef.
- Preheat the oven to 180C on grill mode.
- Place the beef into the oven for 6-8 minutes. You know it is done once the beef is a bit grey on the edges.
- Take the dish out of the oven (beware the plate will be hot)
- Garnish with some more coriander, salt and pepper
- Slices of beef (stir fry size pieces)
- 50ml red wine
- Sliced red onion
- 1 clove garlic
- 1 teaspoon balsamic vinegar
- Heat the pan and place some garlic and oil in the pan. The oil will get infused with the garlic as it heats up
- Add the beef in once the garlic starts to get brown. The slices of beef here are thin so will cook at 2 minutes per side.
- Remove the beef from the pan. Deglaze with the red wine
- Add some more onions and balsamic vinegar to the mix
- Reduce the heat and let that simmer for 3-4 minutes
- When the onions get soft, pour the mix over the beef