Beef Tenderloin Cured with Lime Juice and Onions

This is the Vietnamese version of beef tartare. To keep the authenticity of the recipe, you will need to use a very high-quality cut of beef. If this is difficult to find (ask your butcher; don’t use the plastic-wrapped meat at the supermarket), you can still duplicate this dish by very lightly searing the meat first. Round steak is the meat generally used in Vietnam, but with access to so many great cuts in the United States, we use beef tenderloin here. The meat must be cut into paper-thi