FILET OF BEEF CARPACCIO
Provided by Ina Garten
Categories appetizer
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Rub the beef with olive oil and sprinkle all over with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Heat a saute pan over high heat and sear the filet on all sides, turning it with tongs. Wrap the beef in plastic wrap and freeze for 2 hours, turning once to freeze evenly.
- Meanwhile, place the egg yolks, mustard, garlic, anchovies, lemon juice, 2 1/2 teaspoons kosher salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process for 15 seconds. Combine the 3/4 cup olive oil and the canola oil in a glass measuring cup. With the food processor running, slowly pour the oils down the feed tube in a thin stream. Add the grated Parmesan and pulse to combine.
- Remove the string from the beef and slice it very thin with a sharp slicing or smoked salmon knife. Place 5 slices on each dinner plate in a single layer. Drizzle the beef generously with the dressing and (in this order) sprinkle with the capers, kosher salt, pepper, arugula, shaved
- Parmesan, and sea salt. Serve at room temperature with a pitcher of extra dressing on the side.
BEEF CARPACCIO
Steps:
- Chill 8 serving plates. Place meat in freezer about 10 minutes.
- Whisk together olive oil, lemon juice, shallots, salt, and pepper in a small bowl and reserve.
- Slice cold beef across grain into 1/8-inch slices. Then place each slice, one at a time, between 2 sheets of plastic wrap and, using the smooth side of a meat pounder, flatten by gently pounding and pressing back and forth. Work from center out. Keep turning to flatten it evenly to about 1/16 inch. (You should spend about a minute on each slice.)
- Entirely cover each chilled plate with thin slices of beef. (At this stage, you can cover with plastic wrap and reserve in refrigerator for several hours.) Carefully spoon reserved dressing over meat to evenly cover. Garnish with Parmesan strips and chives, and serve immediately.
BEEF CARPACCIO WITH ORANGE-OLIVE SALSA AND SHAVED CHEESE
Categories Beef Citrus Olive Appetizer Sauté Orange Winter Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes10 servings
Number Of Ingredients 20
Steps:
- For salsa:
- Using small sharp knife, cut off peel and white pith from oranges. Working over medium bowl, cut between membranes to release sections. Cut each section crosswise into 4 pieces and add to bowl. Mix in remaining ingredients. Cover; chill at least 1 hour and up to 4 hours.
- For carpaccio:
- Combine first 4 ingredients and lavender, if using, in mortar and coarsely crush with pestle (or place in resealable plastic bag and coarsely crush with rolling pin).
- Rub 1 tablespoon oil over beef, then coat beef with spice mixture. Let stand 1 hour at room temperature.
- Heat 3 tablespoons oil in heavy large skillet over high heat. Add beef and sear on all sides, turning every 2 minutes, about 12 minutes total (beef will be rare in center). Chill until cold, then wrap in plastic and freeze 1 hour.
- Slice meat as thinly as possible (sliced meat can be pounded between layers of waxed paper until paper-thin, if desired). Toss arugula with juices from salsa and mound on platter. Top with salsa. Surround with meat and cheese.
- *Available at natural foods stores.
BEEF CARPACCIO
Beef carpaccio is a very popular modern Italian appetizer that can double as a light meal. I first had carpaccio in a small restaurant in Paris and have been making it at home ever since. Cooking time is freezing time. From Alton Brown.
Provided by Ingy1171
Categories Meat
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
- After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces.
- Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin.
- Repeat until all of the meat is sliced and pounded.
- Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.
Nutrition Facts : Calories 171.3, Fat 11.7, SaturatedFat 4.6, Cholesterol 49.1, Sodium 39.1, Carbohydrate 0.7, Fiber 0.3, Sugar 0.4, Protein 14.9
EASY BEEF CARPACCIO
One of my favorite easy appetizers or light lunch entrees, beef carpaccio is very easy to make yourself at home!
Provided by Deborah Mele
Categories Antipasti
Time 1h30m
Number Of Ingredients 8
Steps:
- Wrap the beef tenderloin in plastic wrap, and chill in the freezer for 1 hour.
- Using a very sharp knife, cut the beef across the grain into 1/8-inch-thick slices.
- Place the slices between sheets of plastic wrap or wax paper and gently pound with the flat end of a meat mallet, or roll with a heavy rolling pin until paper thin.
- Arrange the slices on 6 individual chilled plates.
- Add the arugula to a bowl and toss with 4 tablespoons of olive oil and season with salt and pepper.
- Arrange the arugula in a pile in the center of each plate.
- Place the remaining 4 tablespoons oil, lemon juice, mustard, egg yolk, salt and pepper in a 2-cup measure.
- Use an immersion blender or hand blender to mix until thick.
- Drizzle the mustard sauce around each plate avoiding the arugula.
- Garnish the plates with the tomato quarters and serve immediately.
Nutrition Facts : Calories 454 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 95 milligrams cholesterol, Fat 38 grams fat, Fiber 3 grams fiber, Protein 20 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 131 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 24 grams unsaturated fat
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- Combine first 4 ingredients and lavender, if using, in mortar and coarsely crush with pestle (or place in resealable plastic bag and coarsely crush with rolling pin).
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- Heat 3 tablespoons oil in heavy large skillet over high heat. Add beef and sear on all sides, turning every 2 minutes, about 12 minutes total (beef will be rare in center). Chill until cold, then wrap in plastic and freeze 1 hour.
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