Beef Carpaccio With Spicy Peanut Dressing

• 1 pound beef tenderloin trimmed
• 1 ounce thai basil leaves loosely packed
• 2 ounces bean sprouts
• 1 red chili pepper long, sliced thinly
• dressing Spicy Peanut
• 1/4 cup peanut oil
• 2 tablespoons lime juice
• 2 tablespoons peanuts coarsely chopped roasted unsalted
• 1 tablespoon Japanese soy sauce
• 1 Thai chili pepper small red, chopped finely
• 1 teaspoon sesame oil
• 1/3 inch ginger piece, peeled and grated

1. For the carpaccio, wrap the beef tightly in cling wrap and place in the freezer about 1 hour or until partially frozen. Unwrap and slice as thinly as possible. Arrange on serving platter and top with basil, bean sprouts and sliced chili pepper.
2. For the dressing, add ingredients to a screw-top jar and shake well. Drizzle on beef to serve.

tenderloin, thai basil, bean sprouts, red chili pepper, peanut, peanut oil, lime juice, peanuts, soy sauce, pepper, sesame oil, ginger

Taken from www.yummly.com/recipe/Beef-Carpaccio-with-Spicy-Peanut-Dressing-1401147 (may not work)