Saturday, March 26, 2011

Beef and Beetroot Carpaccio with Wasabi Guacamole dip

Signature Dish by iSa
Type: Mexic-asian
Prep Time: 30 min
Cooking Time: None
Servings: 4
  • 400 gr Beef fillet cut in very thin slices 
  • 1/2 avocado 
  • 2 lemons 
  • Wasabi paste
  • Soy Sauce (sushi quality)
  • Cooked Beetroot sliced thinly or cut in thin julienne or thick squares
  • Salt, freshly ground pepper and olive oil to taste
  • Onion Sprouts and Coriander leaves to garnish and compliment flavors
 Yes, this is not your typical carpaccio, and I have indeed never paired the raw meat slices with the typical seasonings, but the dairing mix came out of rare dishes experienced and a need to propose something unique for a special dinner party. I hope you enjoy it as much as we did!

 The most important thing in this dish is the meat, so make sure you get the best one you can get your hands on, specially from a source that you consider clean and reliable, as you'll be eating it raw. So go to the finest butcher and ask for Beef Fillet cut in thin slices for carpaccio (if he's really a fine butcher, he'll know for sure what you're talking about). What you're aiming for is a very clean piece of fillet (very nicely trimmed of all fat), cut very thinly (yet thick enough so you can still handle the meat without it falling apart in your hands while plating). Please request that they place plastic or wax paper in between each slice, otherwise the pieces will be difficult to separate and you'll end up deeming more than half of it not suitable for carpaccio use. As I was saying, this is the most important part and from there the rest just becomes a piece of cake.

Before serving put the plates you're going to use in the freezer to keep the meat fresh and cool for as long as possible. Prepare everything before you actually start plating:
  1. Wasabi Guacamole: 50% guacamole + 50% wasabi. Guacamole = Ripe avocado crashed with fork and mixed with lemon juice + Salt.
  2. Beetroot: If you're and Ace with the knife you can probably try and cut it thinly, otherwise, don't make a fool of yourself and cut it in nice chunky squares or in thin stripes (julienne), like I did.
  3. Onion Sprouts & Coriander: Should come clean and ready for use, if they're not, make sure they're clean and keep them at hand for use.
OK, So it's time to plate! Bring out the plates from the freezer, place some nice slices of raw beef fillet onto the plate avoiding the edges (at least 1 cm), but trying to cover the rest of the area (no white spaces in between). Use your creativity to position the beetroot on top of the meat as best you can and then sprinkle the whole thing with Olive Oil and Freshly ground pepper. Use your favorite container to place some of the wasabi Guacamole and the soy sauce on top (for dipping) and garnish as you wish with the Onion Sprouts and Coriander leaves. Bear in mind everything is eatable! so try to keep an ideal balance between the garnishes and the main attraction: the meat.

To eat, grab a bit of everything with a fork or chopsticks and dip into the soy sauce and then the Wasabi Guacamole. Pour down with a nice Shiraz or Pinot Noir and Enjoy!!!!!!! :)

Same exact recipe can apply to Salmon, haven't tried it, but if you do, please let me know how it went!

Love, iSa


  1. Isa, felicitaciones por tu blog, me parece espectacular, que compartas con nosotros esas recetas tan deliciosas tuyas y espero muy pronto poder chequear personalmente los restaurantes que recominedas.
    Te deseo muchisimos exitos..

  2. Gracias Natis!!! si prueban las recetas por fis comenten en el blog como les fue y cuando vengan estaremos felices de llevarlos a probar nuestros sitios y platos favoritos! Igual tambien aprovechare para cocinarles algo rico. Abrazos!


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