Beef Carpaccio Crostini With Black Truffle Vinaigrette Food

BEEF CARPACCIO

Beef Carpaccio image

This dish is from the 1950s in Harry's Bar, Venice, Italy and was named after the Italian painter Vittore Carpaccio, who was known for the reds and whites in his work. It was created on behalf of an aristocratic customer whose doctor had forbidden her to eat cooked meat. It has now become a favourite dish across the world. Cooking time is marinating time.

Provided by Member 610488

Categories Easy

Time P5DT20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs topside of aberdeen angus beef or 2 lbs prime rib roast
fresh ground black pepper, to taste
2 ounces parmesan cheese
1/2 cup balsamic vinegar
5 tablespoons soy sauce
5 tablespoons Worcestershire sauce
4 garlic cloves, chopped
1 bunch fresh basil
1/2 bunch fresh thyme
15 black peppercorns, crushed
1 1/4 cups dry white wine
2 1/2 cups olive oil
1 tablespoon coarse sea salt

Steps:

The beef should be totally cleaned of fat and sinew to leave you with between 1 1/2 - 1 3/4 lb of topside meat. Mix all the ingredients for the marinade, keeping a few leaves of basil for finish. Roll the beef in the marinade and leave to steep in the fridge for 4-5 days to achieve maximum flavor. The beef should be turned every day.
After the marinating process, remove the meat to a baking sheet. The meat can now be frozen wrapped in plastic wrap and used later or even sliced from frozen. It can also be kept in the fridge wrapped in plastic wrap and sliced thinly with a sharp knife as you want it. The marinade should be sieved and used as the dressing. Chill until ready to plate.
To serve the carpaccio, slice very thinly and place the slices on to a chilled plate, covering the whole surface. The remaining basil leaves can be chopped and added to the vinaigrette. Drizzle vinaigrette over the meat. Grind fresh black pepper on to the meat. The Parmesan can be sliced into shavings and laid on top or grated and served separately.

Nutrition Facts : Calories 2908.4, Fat 300, SaturatedFat 88, Cholesterol 237.2, Sodium 3499.6, Carbohydrate 14.5, Fiber 0.3, Sugar 8.1, Protein 26.9

BEEF CARPACCIO CROSTINI WITH BLACK TRUFFLE VINAIGRETTE

BEEF CARPACCIO CROSTINI WITH BLACK TRUFFLE VINAIGRETTE image

Categories Beef Cheese

Yield 24 Servings

Number Of Ingredients 10

Ingredients

8 tsp walnut oil or olive oil
2 Tbsp finely chopped truffle from jar
4 tsp red wine vinegar
2 tsp Dijon mustard
24 1/3-inch-thick baguette slices
Purchased tapenade or Kalamata olive spread
24 large fresh arugula leaves
24 wide Parmesan cheese shavings
1 8oz New York strip steak (about 1 inch thick and 2 inches wide),
well-trimmed, cut crosswise into 1/8-inch-thick slices

Steps:

Whisk oil, truffle, vinegar, and mustard in small bowl. Season vinaigrette with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Preheat oven to 350°F. Arrange bread slices on rimmed baking sheet. Bake until just beginning to color, about 8 minutes. Cool crostini on sheet. DO AHEAD: Can be made 3 hours ahead. Cover; let stand at room temperature. Spread each crostini with tapenade. Top each with arugula, cheese, slice of beef, and some vinaigrette. Arrange on platter and serve.

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