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Beef Carpaccio and Papas Hauncaina
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A picture of Beef Carpaccio and Papas Hauncaina.

Beef Carpaccio and Papas Hauncaina

mickey.masten
mickey.masten @cook_3628693
Hell, Norway

This is a play on beef carpaccio and the Peruvian Papas Huancaiana

This is a play on beef carpaccio and the Peruvian Papas Huancaiana

Read more

Beef Carpaccio and Papas Hauncaina

mickey.masten
mickey.masten @cook_3628693
Hell, Norway

This is a play on beef carpaccio and the Peruvian Papas Huancaiana

This is a play on beef carpaccio and the Peruvian Papas Huancaiana

Read more
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Ingredients

30 mins
3 servings
  • Aji Amarillo puree
  • 3 ozAji Ammarillo
  • 1/2 ozFeta Cheese
  • 1/2 ozolive oil, extra virgin
  • Carpaccio
  • 6 ozShaved tenderloin of beef
  • Potato Salad
  • 9 ozPurple Potatoes, cut and blanched
  • 1/4 ozchopped hard boiled egg
  • 1 pinchsmall diced red bell pepper
  • 1 pinchsmall dice red onion
  • 1 pinchsmall dice dill pickle
  • 1 tspmayonnaise
  • 1/4 tspdijon mustard
  • salt and pepper
  • 1 dashred wine vinegar
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Steps

30 mins
  1. 1

    Combine aji paste, oil and feta in a robo coupe. Set aside

  2. 2

    Trim tenderloin, wrap in plastic and freeze.

  3. 3

    Combine all all ingredients for potato salad and set aside.

  4. 4

    Shave tenderloin as thin as possible and place on plate.

  5. 5

    Place a spoonful of aji paste on plate next to beef and smear with a spoon

  6. 6

    Place 3 ounces of potato salad on the otherside next to the beef.

  7. 7

    Garnish with a drizzle of extra virgin oil and fresh cracked black pepper.

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mickey.masten
mickey.masten @cook_3628693
on December 24, 2014 13:16
Hell, Norway

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Keywords

Red Onion Mustard Dijon Red Bell Pepper Feta Pepper Egg Beef Cheese Pickle Potato Mayonnaise Wine

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