Cured Beef Tenderloin (Filet)

[Epicurohn]

I just heard a friend´s story:

He just came in from a trip abroad were had the most wonderful "ham" called Cured Carpacio. It was basically a Beef Tenderloin which had been cured and sliced paper thin while very cold 1ºC. My friend said there were no garnishes exept a nice Burgundy. No lime, no Parmesan, no capers.

Anybody heard of this?
Anybody got a recipe care to share?

Thanks,

David

[Paul Kribs]

I know that in Scotland they cure the fillet in a brine, and then smoke it over whiskey soaked oak before slicing thinly.
Sorry I cannot elaborate, something I came across whilst googling.

Regards, Paul Kribs

[wheels]

I thought that Carpacio (Carpaccio) is raw beef - I think that if lemon juice is added it partially 'cooks' the meat and gives the impression of a cured product.

http://en.wikipedia.org/wiki/Carpaccio

Phil

[Epicurohn]

Exactly my point Phil. That´s traditional Carpacio. Cured Carpacio would actually be a "cured, un-matured, un-cooked ham".

I don´t want to test it on the blind due to the high cost of beef tenderloin.

Guess I´m gonna have to go to Guatemala and try it myself. See if I can do some reverse engineering.

Thanks guys,

David

[wheels]

Interesting, let us know how you get on.

(It's not one I can justify the expense of having a play with I'm afraid!)

Phil