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Gallery Recipe Summary Servings: 4

Ingredients Ingredient Checklist 8 ounces beef tenderloin Coarse salt and freshly ground pepper 1 tablespoon vegetable oil 1 tablespoon short-grain rice Stanley’s Green Papaya Salad

Gallery

Recipe Summary Servings: 4

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

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

Directions

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.

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

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.

Reviews

 Add Rating & Review

Reviews

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All Reviews for Stanley’s Beef Carpaccio With Green Papaya Salad

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Stanley’s Beef Carpaccio With Green Papaya Salad

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest