SUN-DRIED MEAT WITH CILANTRO MAYONNAISE AND TAPIOCA CRACKER

For the Carne de Sol:

• 120 g coarse salt
• 1 cleaned 700 g beef tenderloin fillet

For the Tapioca Cracker:

• 250 g sour tapioca starch
• 5 g salt
• 95 ml boiling water
• 95 ml sunflower oil at room temperature
• 95 ml whole milk at room temperature
• ½ lightly beaten egg
• White and black sesame seeds to taste

For the Cilantro Mayonnaise:

• 80 g cilantro
• 250 ml sunflower oil
• 2 eggs
• 1 finely chopped garlic clove
• Juice of 1 lemon
• Salt to taste
• Freshly ground white pepper

For the Tartare:

• 90 g red onion, diced into 0.5 cm cubes
• 2 cambuci peppers, seeded and diced into 0.5 cm cubes
• 2 maxixe, seeded and spiny removed, diced into 0.5 cm cubes
• 40 g Dijon mustard
• Extra virgin olive oil to taste
• Salt to taste
• Freshly ground black pepper to taste

For Assembly:

• Cilantro sprouts to taste

Preparation:

Prepare the Sun-Dried Meat:

1. Line the bottom of a dish with half of the coarse salt and place the beef tenderloin on top. Cover the meat with the remaining coarse salt, wrap it in plastic wrap, and refrigerate for 3 hours.
2. After this time, quickly rinse the meat under running water to remove the excess salt, dry well with paper towels, and set aside.

Prepare the Tapioca Cracker:

1. Preheat the oven to 180 °C (356 °F).
2. Use disposable gloves as the mixture will be handled with your hands. Place the sour tapioca starch and salt in a deep bowl. Scald the tapioca with half of the boiling water and carefully mix with your fingertips to make a crumbly texture.
3. Add half of the oil and mix again. Add half of the milk and mix.
4. Repeat the previous steps by adding the remaining water, oil, and milk, always mixing well after each addition.
5. The dough will now be more liquid. Discard the gloves and use a whisk to form a smooth, lump-free dough. If the dough seems too dry, gradually add water until you get a creamy but dense texture.
6. Add the egg and mix well until the dough is homogeneous and creamy. Adjust the salt if necessary.
7. Pour the dough onto a shallow rectangular baking sheet lined with a silicone mat. Use a spatula to shape the dough into a 4 mm thick sheet.
8. Sprinkle sesame seeds over the entire sheet and bake until the sheet is crispy and lightly golden (about 20 minutes).
9. Remove from the oven, let cool, and break into pieces the size of toast or slightly larger. The pieces will vary in size. Set aside.

Prepare the Cilantro Mayonnaise:

1. Blend the cilantro in a mini food processor and add enough oil to blend until the cilantro is finely chopped. Set the cilantro mixture aside.
2. Blend the eggs, garlic, and lemon juice in a blender at high speed until smooth.
3. Gradually add the cilantro mixture. Once it reaches the consistency of mayonnaise, remove from the blender, season with salt and pepper, and set aside.

Prepare the Tartar:

1. Cut the carne de sol into 0.5 cm cubes. In a bowl, mix the onion, cambuci pepper, maxixe, mustard, and olive oil. Add the carne de sol to this bowl and mix well. Season with salt, black pepper, and add more olive oil if necessary. Set aside.

For Assembly:

1. On flat plates, place the tartare using a metal ring. Use a spoon to place a dollop of mayonnaise next to the tartare and, in front, arrange some pieces of tapioca cracker. Garnish with cilantro sprouts.