Stuffed Carpaccio

Couscous Stuffed Beef Carpaccio with a Plum Satay Sauce

  •  Trim a tenderloin as well as you can. Cut thin slices, and then pound them even thinner.

    Trim a tenderloin as well as you can. Cut thin slices, and then pound them even thinner.

  •  Heat raisins in a liquid and they plump. Here I used a bit of Muscat dessert wine.

    Heat raisins in a liquid and they plump. Here I used a bit of Muscat dessert wine.

  •  I pureéd fresh plums.

    I pureéd fresh plums.

  •  To get the best flavor out of the plums, I reduced them first.

    To get the best flavor out of the plums, I reduced them first.

  •  I added the reduced plums to peanuts, hot sauce and coconut milk for the satay.

    I added the reduced plums to peanuts, hot sauce and coconut milk for the satay.

Every time I see carpaccio on a menu it is served the same way. I love Parm and arugula, but there is so much more you can do with this thinly pounded piece of beef. Raisins are dry and tough, which is why you want to plump them for this recipe. Once they are tender and sweet, they are perfect in a nice herbed couscous. Cartpaccio isn’t the only thing being reinvented here. I can’t say I had ever seen fresh plumbs added to peanuts to make a satay sauce, but the combination of these three tastes is unforgettable.

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