Carpaccio of Fillet Royal with mizuna and radishes

Ingredients for Carpaccio of Fillet Royal with mizuna and radishes

Instructions for Carpaccio of Fillet Royal with mizuna and radishes

To prepare the Carpaccio of Fillet Royal with mizuna and radishes recipe, please follow these instructions:

Pat the meat dry with paper towels. Season with salt and pepper. Allow the oil to be heated in a pan by good heat. Brown the meat on all sides quickly. Put the meat in a heat-proof dish and style it in a cold oven. Turn on the oven at 160 degrees and let the meat cook 30-40 minutes. Use a frying thermometer, the Center temperature will be 60 degrees. Take the meat out of the oven and let it cool. Style meat in the refrigerator, if desired. for the next day. Cut the meat into paper thin slices and place on a platter or on four plates. Whisk sesame oil and soy together. Season to taste with lime juice, sugar, pepper and, if desired. salt. Pour dressing over meat when serving. Chop ginger finely. Halvér the chili and remove cores and between walls, before it is cut into thin strips. Cut the radishes into very thin slices, if desired. lengthwise. Pick cilantro leaves. Mix the ginger, chilli, radish, cilantro and lettuce in the Bowl where the dressing has been. Advantage of the salad over the meat and serve immediately.