Thinly sliced beef tenderloin can be cooked quickly and is often used in dishes such as stir-fries, hot pots, or even served raw in dishes like carpaccio. Here's a simple method for cooking thinly sliced beef tenderloin:
- Prepare the beef: Ensure that the beef is thinly sliced, about 1/4 to 1/8 inch thick. You can ask your butcher to do this for you or slice it yourself if you have a sharp knife.
- Marinate (optional): You can marinate the beef for added flavor. A simple marinade can consist of soy sauce, garlic, ginger, and a bit of sugar. Let the beef marinate for about 15 to 30 minutes.
- Stir-fry method: Heat a frying pan or wok over high heat. Add a small amount of oil (such as vegetable or peanut oil) and swirl it around to coat the pan. Once the oil is hot, add the beef slices to the pan in a single layer. Stir-fry quickly for about 1-2 minutes until the beef is browned on the outside but still tender inside. Avoid overcooking to prevent the beef from becoming tough.
- Hot pot method: If you prefer a hot pot or fondue-style cooking, bring a pot of broth or flavored broth to a simmer. Dip the thinly sliced beef into the hot broth for a few seconds until it changes color and firms up. Remove the beef from the broth and serve it with your favorite dipping sauces.
- Raw method (Carpaccio): For serving the beef raw, ensure that the beef is of high quality and very fresh. Thinly slice the beef and arrange it on a plate. Drizzle with olive oil, lemon juice, salt, and pepper. You can also top it with shaved Parmesan cheese, arugula, or other desired toppings.
Remember to adjust cooking times based on the thickness of the beef slices, and always follow food safety guidelines when handling and cooking meat.