Beef Carpaccio, the beautiful, the scrumptious 
First of all, I want to tell you about the great article on Global Voices. It was published yesterday in The Boston Globe: "Website collects, translates, voices from around the globe."
I feel so proud and happy for being one of the contributors / authors 
Last night we visited 1985, one of the most exclusive restaurants in Panama City. My good friend, Chef Alvaro Sandoval was leading the kitchen and have to confess that every one of his recommendations was excellent. The occasion, well...our good friend Chris Ruddy from NewsMax was in town.
Among the dishes we tried, my favorites were: the brie in passion fruit sauce, the beef carpaccio, the seafood trio, and the corvina-salmon ceviche...Yum!
Now, I am going to leave you with one of my all time favorites, the Beef Carpaccio! This is a very simple recipe that celebrates good beef at it's maximum nutritious splendor, and delicious grandiosity. Ha! Now you get the message I guess: I just love, love, love it!
Serves 4
- 1 lb. beef, tenderloin (filete)
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- 3 tbsp drained capers, rinsed, finely chopped
- 2 tablespoons minced red onion
- 2 tablespoons Dijon mustard
- 1/2 cup Italian parsley
- 2 tablespoons fresh oregano leaves
- 5 tablespoons olive oil
- baby greens
- balsamic vinegar and olive oil
- freshly ground black pepper
- Parmesan cheese (optional)
Directions:
- In a food processor, add: vinegar, garlic, capers, onion, parsley, oregano and Dijon mustard. Process until smooth, while slowly adding the 5 tablespoons of olive oil.
- Season tenderloin with salt and freshly ground pepper. In a large fry pan or grill, over high heat add a little oil and sear tenderloin on each side for 10 seconds. Remove from heat and roll in marinade. Set aside and allow to cool. Wrap marinaded beef in plastic wrap, sealing ends to secure a cylindrical shape. Refrigerate from 1 to 3 hours.
To assemble:
Remove the plastic wrap from beef tenderloin with marinade and slice thinly, no thicker than 1/16 inch. Place on serving plate and top with baby greens. Drizzle olive oil and balsamic vinegar on top and decorate with Parmesan cheese.
Serve immediately.
Enjoy!
Melissa
Tags: beef, food blogs, cookingdiva, cooking, panama, recipes, food & drink, food, restaurant 1985
carpaccio beef food panama restaurant chef willy dieggelman cooking cookingdiva melissa de leon food dinner newsmax- by Chef Melissa
- August 11, 2006
- 9:05 am
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Comments
08.11.06 at 09:40 AM |
Melissa, I think it’s great that Global Voices is getting some attention. It’s such a great site.
——-
08.11.06 at 02:54 PM |
I wish I were at the restaurant with you! Yum! Congrats on another article!
Paz
08.15.06 at 02:05 PM |
Very cool about Global Voices’ recognition! Well-deserved!
My frog and the Frogger-in-law would be right up there cheering about the beauty of beef carpaccio. They love it. I’ve yet to try it. They had something similar the other day, though—steak tartare—which they liked a lot.
They rave about salmon carpaccio, too, but I, having tried it twice, have yet to agree. Maybe I should try it with Pacific salmon instead.
08.16.06 at 09:53 AM |
WOW. What a beautiful lady standing in front of the painting.
08.16.06 at 01:46 PM |
I was wondering if anyone would notice I was there
Un abrazo!
M
08.16.06 at 08:56 PM |
Melissa, tenia tiempo sin pasar por aqui y estoy impresionada por lo perfecto de tu blog!!!, bellas fotos, recetas bueniiisimas, todo demasiado lindo!!!!
08.19.06 at 12:47 AM |
LOL! Of course, we noticed you!
Besos,
Paz
09.24.06 at 11:24 PM |
Me encanta tu website, no sé en dónde estaba yo que no sabía de este exquisito lugar!!! Wow, ya sé a dónde ir por riquísimas recetas….
Soy de Panamá, aunque vivo ahora en Los Angeles, CA. Para variar, no encuentro restaurantes panameños aquí y hay veces que no encuentro todos los ingredientes o productos que quisiera como en nuestro Panamá...we take things for granted when we have it right at hand…ni modo, por lo tanto, a improvisar se ha dicho! Hay que agradecer que en CA se pueden encontrar más productos y mucho más variedad que en otros estados acá.
Felicidades (tardes?) por haber ganado el mejor Blog Latinoamericano 2006 y te deseo muchos éxitos más
Ya mencioné que me encanta tu website?
09.25.06 at 08:26 AM |
Gracias Arisabel por tus palabras! No dudes en contactarme si tienes dudas en cuanto como substituir los ingredientes en recetas. Un abrazo,
m
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