BEEF CARPACCIO
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.
PAN-FRIED LEMON POTATOES
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Place the potatoes in a large sauce pan and cover with cold water. Add the garlic, rosemary sprigs and lemon half to the water and season well with salt. Place over medium-high heat and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are tender when pierced with a fork, about 15 minutes. Drain well and immediately cut the potatoes into halves. Place on a plate to allow the steam to escape. Allow to cool for 15 minutes.
- Meanwhile, to make the seasoning salt, mix together the lemon zest, chopped rosemary and 1/2 teaspoon salt in a small bowl. Set aside
- Heat a large skillet over medium-high heat. Add the oil and heat until it shimmers when it swirls in the skillet. Add the potatoes cut-side down to the skillet. Do not overcrowd the skillet. This may be done in 2 batches. Cook until the bottom of the potatoes are a deep golden brown, 3 to 4 minutes. Using a metal spatula, flip the potatoes and cook on the second side for an additional 3 minutes. Remove to a paper towel-lined plate and drain well. Sprinkle with the seasoning salt and serve warm.
BEEF CARPACCIO
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
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 WITH GARLIC AIOLI AND WATERCRESS
Carpaccio of beef was created by Giuseppe Cipriani of Harry's Bar in Venice, and has become famous throughout the world as being typical of modern Italian cuisine. There are an unlimited number of variations of this dish, but often the simpler the better. This variation tops the tender beef slices with crisp, vibrant watercress and a drizzle of garlicky aioli sauce to finish. Serve as a light lunch dish, or as an appetizer.
Provided by Poppy
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- If slicing yourself, use an electric carving knife and cut the beef into paper thin slices.
- Saute beef in 2 tsp oil for 2 minutes.
- Arrange the watercress on plates, and top with the beef slices.
- To make the garlic aioli, place the garlic and eggs in a blender.
- Pulse to combine.
- Begin to slowly add the oil into the blender top while it is blending to create a thick emulsion.
- Once thick, remove from the blender, and add the lemon juice, salt and pepper.
- Drizzle the sauce over the carpaccio on the plates.
- Serve.
Nutrition Facts : Calories 1544.2, Fat 149.3, SaturatedFat 31.1, Cholesterol 352.1, Sodium 176, Carbohydrate 3.1, Fiber 0.3, Sugar 0.4, Protein 48.7
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
SEARED CARPACCIO OF BEEF WITH ROASTED BABY BEETS, CREAMED HORSERADISH, WATERCRESS AND PARMESAN
The reason I like to make this dish is because, apart from being really quick and simple, it's a sociable feast where everyone can tuck in and help themselves. I love all that. I always serve this on a large plate in the middle of the table, with crusty bread and a glass of wine. Any leftovers are even more gorgeous the next day in a nice firm bap.
Provided by Jamie Oliver
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F (230 degrees C/gas 8).
- Wash and scrub the beets, trim the ends, and toss into a large piece of foil with a little oil, balsamic vinegar, and seasoning. Wrap and roast until tender. Cooking time depends on size.
- Mix the rosemary salt and pepper on a board. Roll and press the fillet of beef over this, making sure all sticks to the meat. In a very hot, ridged pan, or on a barbecue, sear the meat until brown and slightly crisp on all sides, around 5 minutes. Remove from the pan. Allow it to rest for 5 minutes, then slice it all up as thinly as you can. Lay the slices on a large plate.
- After preparing the beef, sprinkle the roasted beetroots randomly (whole, halved or quartered, depending on size) over the sliced meat. Now mix the horseradish and creme fraiche together. It has to be seasoned well, usually needing a little white wine vinegar or lemon juice. Dribble this over the beetroots. Dress some watercress with olive oil and lemon juice. Then scatter this, along with some small slivers of shaved Parmesan, all over the plate and get ready to tuck in!
BEEF CARPACCIO WITH POTATO CHIPS, FRIED CAPERS AND LEMON AIOLI
Make and share this Beef Carpaccio With Potato Chips, Fried Capers and Lemon Aioli recipe from Food.com.
Provided by Chuck Hughes
Categories Lemon
Time 30m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- For the beef carpaccio:.
- In a small bowl, mix the spices together. Completely coat the beef with the spice mix. In a pan, heat the oil over medium-high heat and sear the beef on all sides until golden brown and crusted, about 2 minutes on each side.
- Wrap the tenderloin in plastic wrap and place in the refrigerator until ready to slice.
- For the aioli:.
- With the back of a knife, crush the garlic. Place in a bowl with 1 teaspoon salt and the Dijon mustard. Add the egg and whisk to blend. Slowly whisk in the oil, a little at a time, until all the oil is mixed in and the aioli emulsifies and becomes thick and creamy. Add the lemon juice and zest. If you need to thin the sauce, add water until you get the consistency you like. Season with salt and pepper. Keep refrigerated until ready to use. (Use within 24 hours.).
- For the chips and capers:.
- Rinse the potato slices under cold water and put them in a large bowl with the salt. Rinsing the potatoes will ensure they don't change color and will remove some of the starch. Add cold water to cover and set aside. (The longer the potatoes stay in the water, the crispier they will be when you fry them.).
- Drain the potatoes from the water and pat dry between paper towels. Dry off the capers with a paper towel and set aside.
- Using a deep fryer, heat the oil to 350 degrees F. Working in small batches, fry the potato chips, stirring a few times, until golden, about 2 minutes. Transfer the potato chips to paper towels to drain excess oil. Sprinkle with salt and reserve.
- Fry the capers until golden, 30 to 45 seconds. Reserve on paper towels to drain.
- Take the beef out of the refrigerator. Using a very sharp knife, cut slices as thinly as you can.
- Mix the baby spinach with the olive oil. Season with salt and pepper.
- To serve:.
- Plate the beef slices on individual plates, spoon the lemon aioli on the beef, garnish with the seasoned spianch, the potato chips, fried capers and chives.
- Cook's Note:.
- Aioli is great on burgers, sandwiches, as a dip for vegetables, etc.
- Disclaimer:.
- Consumption of raw or undercooked eggs may increase the risk of foodborne illness.
Nutrition Facts : Calories 1190.3, Fat 104.8, SaturatedFat 22.4, Cholesterol 191.1, Sodium 6218.5, Carbohydrate 26.1, Fiber 4.4, Sugar 1.5, Protein 39.1
PAN SEARED BEEF CARPACCIO WITH POTATO CHIPS, FRIED CAPERS AND LEMON AIOLI
Try Chuck Hughes' irresistible Beef Carpaccio with crispy potato chips, fried capers and a creamy lemon aioli.
Provided by Chuck Hughes
Time 30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the beef carpaccio: In a small bowl, mix the spices together. Completely coat the beef with the spice mix. In a pan, heat the oil over medium-high heat and sear the beef on all sides until golden brown and crusted, about 2 minutes on each side.
- Wrap the tenderloin in plastic wrap and place in the refrigerator until ready to slice.
- For the aioli: With the back of a knife, crush the garlic. Place in a bowl with 1 teaspoon salt and the Dijon mustard. Add the egg and whisk to blend. Slowly whisk in the oil, a little at a time, until all the oil is mixed in and the aioli emulsifies and becomes thick and creamy. Add the lemon juice and zest. If you need to thin the sauce, add water until you get the consistency you like. Season with salt and pepper. Keep refrigerated until ready to use. (Use within 24 hours.)
- For the chips and capers: Rinse the potato slices under cold water and put them in a large bowl with the salt. Rinsing the potatoes will ensure they don't change color and will remove some of the starch. Add cold water to cover and set aside. (The longer the potatoes stay in the water, the crispier they will be when you fry them.)
- Drain the potatoes from the water and pat dry between paper towels. Dry off the capers with a paper towel and set aside.
- Using a deep fryer, heat the oil to 350 degrees F. Working in small batches, fry the potato chips, stirring a few times, until golden, about 2 minutes. Transfer the potato chips to paper towels to drain excess oil. Sprinkle with salt and reserve.
- Fry the capers until golden, 30 to 45 seconds. Reserve on paper towels to drain.
- Take the beef out of the refrigerator. Using a very sharp knife, cut slices as thinly as you can.
- Mix the baby spinach with the olive oil. Season with salt and pepper.
- To serve: Plate the beef slices on individual plates, spoon the lemon aioli on the beef, garnish with the seasoned spianch, the potato chips, fried capers and chives.
LEMON, CHILE & GARLIC PAN-FRIED MACKEREL WITH QUICK BUTTER BEAN STEW
This would work really well with lemon sole fillets or use whatever is available to you.
Provided by Donal Skehan
Categories main-dish
Time 15m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Ensure you have a large frying pan over a medium-high heat. Heat the oil in a large frying pan. Season the fish fillets with salt and pepper and score the skin a couple of times. Add to the pan skin-side down and fry for 1 to 2 minutes until golden and crisp. Once you have placed the mackerel into the pan add the butter, garlic and parsley to the pan. Turn the fish, tossing the garlic. Carefully turn the fish over, and cook for another 30 seconds, transfer to a plate and keep warm.
- Tip in the butter beans, spinach and lemon zest. Add the stock and cook for a minute to wilt the spinach. Season well. Chop the parsley and set aside.
- Serve the spinach and butter beans in the base of a shallow bowl and top with the crispy mackerel fillets along with the parsley and a squeeze of lemon juice.
More about "beef carpaccio with potato chips fried capers and lemon aioli food"
BEEF CARPACCIO WITH POMEGRANATE : RECIPES : COOKING ...
From cookingchanneltv.com
Cuisine ItalianCategory AppetizerServings 4Total Time 50 mins
PAN SEARED BEEF CARPACCIO WITH POTATO CHIPS, FRIED …
From cookingchanneltv.com
Servings 4Total Time 30 mins
OCTOBER'S RECIPE OF THE MONTH -- BEEF CARPACCIO WITH ...
From fredaskitchen.com
Estimated Reading Time 50 secs
BEEF CARPACCIO RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
BEEF CARPACCIO WITH CRISPY CAPERS AND ROSEMARY - FOOD …
From foodandwine.com
Servings 8Total Time 2 hrs 30 mins
- Cover the tenderloin tightly with plastic wrap and freeze until well chilled, about 30 minutes. Light a grill or preheat a grill pan. Brush the tenderloin with olive oil and season with salt and pepper. Grill over high heat until nicely charred all over but raw within. Let the tenderloin cool completely, then cover with plastic wrap and freeze until thoroughly chilled, about 1 hour.
- Meanwhile, in a medium skillet, heat 1/2 inch of vegetable oil until shimmering. Add the rosemary and fry over high heat until crispy, about 1 minute. Using a slotted spoon, transfer the rosemary to paper towels to drain. Add the capers to the skillet and fry over high heat, stirring occasionally, until crisp and browned, 3 to 4 minutes. Using a slotted spoon, transfer the capers to the paper towels.
- Using a very sharp knife, slice the tenderloin crosswise 1/4 inch thick. Place a slice of beef between 2 sheets of plastic wrap and pound lightly until very thin. Remove the top sheet of plastic wrap and invert the carpaccio onto a plate or platter. Repeat with the remaining slices.
- Brush the carpaccio with olive oil and lemon juice and season with salt and pepper. Scatter the fried rosemary and capers on top, garnish with chives and serve.
BEEF CARPACCIO WITH CRISPY CAPERS AND ROSEMARY RECIPE
From delish.com
Cuisine AmericanCategory Dinner, Main DishServings 8Total Time 2 hrs 30 mins
- Light a grill or preheat a grill pan. Brush the tenderloin with olive oil and season with salt and pepper.
- Let the tenderloin cool completely, then cover with plastic wrap and freeze until thoroughly chilled, about 1 hour.
PAN-SEARED BEEF CARPACCIO - KUALI
From kuali.com
Cuisine WesternTotal Time 50 minsCategory Beef DishesCalories 500 per serving
- For Beef Carpaccio, In a small bowl, mix the spices together and coat the beef completely with the spice mix.
- In a pan, heat oil over medium-high heat. Sear beef for approximately 2 minutes on each side until golden brown and crusted.
- Wrap beef tenderloin in a plastic wrap and place beef tenderloin in the refrigerator until it is ready to be sliced.
- For Aioli, Crush garlic with the back of the knife. Place crushed garlic, salt and Dijon mustard in a bowl.
CANADIAN CELEBRITY CHEF CHUCK HUGHES IN HONG KONG ...
From cosmopolitancurrymania.com
Reviews 23Estimated Reading Time 4 mins
BEEF CARPACCIO WITH FRIED CAPERS AND MUSTARD MAYO - BBC FOOD
From bbc.co.uk
Servings 2Category Light Meals & Snacks
BEEF CARPACCIO WITH FRIED CAPERS ... - SELENE RIVER PRESS
From seleneriverpress.com
Estimated Reading Time 7 mins
MENUS FOR RELISH RESTAURANT AND BAR - HOUSTON - SINGLEPLATFORM
From places.singleplatform.com
Location 2810 Westheimer Rd, Houston, 77098, TXPhone (713) 599-1960
CARPACCIO | FOOD & WINE
From foodandwine.com
Estimated Reading Time 4 mins
SIN CITY DIRTY CHIPS : RECIPES : COOKING CHANNEL RECIPE ...
From cookingchanneltv.com
Servings 4Total Time 10 mins
FOOD STATIONS - ART KITCHEN
From artkitchen.com.au
Email [email protected]Phone 91446627Location Shop 4, 939 Pacific Highway, Pymble, 2073, NSW
LINX KITCHEN + SOCIAL IN BARRIE ONTARIO
From linxkitchen.com
Location 312 King St. Unit 1, Barrie, L4N 6L2, ONPhone (705) 503-5469
PIEDMONTESE.COM | BEEF TENDERLOIN CARPACCIO WITH CAPERS ...
From piedmontese.com
Servings 4
MENU - THE METROPOLITAN.
From themet.ca
Email [email protected]Phone (403) 263-5432Location 318 8 Avenue Southwest Calgary, AB, T2P 2Y9 Canada
ORDER VESPAIO DELIVERY ONLINE | LOS ANGELES - UBER EATS
From ubereats.com
PAN SEARED BEEF CARPACCIO WITH POTATO CHIPS, FRIED CAPERS ...
From recipenet.org
VESPAIO - FOOD MENU
SPINACH BROWNIES - CRECIPE.COM
From crecipe.com
BEEF CARPACCIO RECIPE
From crecipe.com
BEEF CARPACCIO WITH POTATO CHIPS - THE HOME CHANNEL
From thehomechannel.co.za
CHECK OUT THE YORK RESTAURANT WEEK 2022 FIXED PRICE MENUS
From ydr.com
LEMON CHIVE AïOLI RECIPE RECIPE
From crecipe.com
PAN SEARED BEEF CARPACCIO WITH POTATO CHIPS, FRIED CAPERS ...
From muawiyah90.blogspot.com
MENU - THE INN ON OFFICERS' GARDEN
From test.theinncalgary.com
RECIPES - THE HOME CHANNEL
From thehomechannel.co.za
DINING OPTIONS: THE 1818 CLUB - BREAKFAST, LUNCH AND DINNER
From the1818club.org
CHIPOTLE AIOLI
From crecipe.com
REVIEW: ARIA RISTORANTE (2013 SUMMERLICIOUS) | NOMMY NOMS
From nommynoms.wordpress.com
BEEF CARPACCIO W/ MALT VIN POACHED QUAIL EGGS, CAPERS, A ...
From reddit.com
MENUS | PAMPAS STEAKHOUSE IN JOHNS CREEK, GA
From pampassteakhouse.com
PAN SEARED BEEF CARPACCIO WITH POTATO CHIPS, FRIED CAPERS ...
From pinterest.com
LIME AND CAPER AIOLI RECIPE
From crecipe.com
BEEF CARPACCIO WITH CRISPY CAPERS AND ROSEMARY RECIPE ...
From pinterest.ca
200 IDéES DE BOEUF EN 2022 | RECETTE, RECETTE BOEUF ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love