Filet Of Beef Carpaccio Food

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

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.

FILET OF BEEF CARPACCIO

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.

SEARED ENCRUSTED CARPACCIO OF BEEF

Steps:

• Pound the coriander seeds in a pestle and mortar, then mix the chopped rosemary, salt, pepper and oregano and sprinkle on a board or work surface. Roll and press the fillet of beef over this, making sure the meat is completely covered with the coating. In a very hot, ridged pan, or on a barbecue, sear off the meat for around 5 minutes until brown and slightly crisp on all sides. Remove from the pan. Allow it to rest for 5 minutes before slicing as thinly as possible and lay the sliced beef on a large plate. Gather the ginger slices and slice finely across into little delicate matchsticks. Flick these randomly over the beef with the chiles, radishes and coriander. Drizzle with a very small amount of sesame oil, some soy sauce and freshly squeezed lime juice.;

SPICY SEARED CARPACCIO OF BEEF

Steps:

• Make sure that the fillet is completely thawed and that it is standing at approximately room temperature. Spread the coriander seeds, green peppercorns on a cutting board and cover with a tablecloth. Using a bottom of a pan or a meat pounder smash the seeds and the peppercorns. Remove the table cloth, you should see no seed or pepper corn still intact. Sprinkle a generous amount of salt over the cutting board and add some freshly ground pepper. Spread the mix so that it is evenly spread out all over the cutting board.
• Place the fillet on the cutting board and roll and press the fillet of beef over the mixture and make sure that the mixture sticks with the beef. Once that is done, drizzle some olive oil on the fillet and ensure that the beef is now covered with a thin layer of oil. Leave the meat on the cutting board to absorb some of the flavours. In the mean time, get hold of a big grill pan or a ridged pan, and why not, you can do this even on a BBQ. Get the pan on medium-high heat and let it get very hot. Once it is hot, place the meat in the pan and sear the meat till it becomes brown and crisp on all sides. Should not take more then 5-10 minutes, rolling the fillet frequently so that the brown colour is uniform throughout the whole piece of fillet. With that done, turn off the burner and take the meat of the pan and put it on a cutting board to rest for 10 minutes.
• After the 10 minutes are over, start to slowly slice the fillet in thin slices, you should aim for slices less then 2mm in thickness. Get a big plate out, and spread the slices evenly to cover all the plate. Now its time to add some extra flavours in the mix. Drizzle the balsamic vinegar, sesame oil, soy sauce. Tear apart the Parma ham slices and sprinkle the parmesan shavings on top.

BEEF CARPACCIO

Steps:

• Trim the beef tenderloin of all fat, sinew and silver skin. Tightly wrap the beef in plastic wrap, and place in freezer until firm, about 2 hours.
• Remove the beef from the freezer, and slice it crosswise into 1/8-inch-thick rounds. Divide the sliced beef into 4 equal portions among 4 sheets of parchment. Arrange the slices for each portion into a round, like a four-leaf clover or a pansy, with each petal slightly overlapping the next. Place a clean sheet of parchment on top of each neatly arranged round, and with the heel of your hand or a rolling pin, gently press the meat into cracker-thin, uniform circles without tearing the meat, working quickly to keep the meat from warming. Transfer the parchment-covered portions and 4 plates to the refrigerator to chill.
• Set up a stovetop fryer by heating the neutral oil in a Dutch oven over medium heat. Attach a candy thermometer to the side of the fryer, and heat the oil until the gauge reads 325 degrees, about 7 minutes. Thoroughly and carefully drain, then pat-dry, the matchstick potatoes. Just before cooking the potatoes, increase the temperature to high in anticipation of the plummeting in temperature. Add the potatoes to the oil and cook, agitating with a spider or slotted spoon to ensure even cooking, until the potatoes are light and golden in color, 2 or 3 minutes. Using a slotted spoon, transfer the potatoes to a paper-towel-lined plate. Season with kosher salt and a few drops of truffle oil.
• Dress the arugula with lemon juice, a drizzle of olive oil, kosher salt and plenty of freshly cracked black pepper.
• To assemble, remove the top layer of parchment from a beef portion, turn the beef onto a chilled plate and carefully peel off the remaining parchment. Repeat with the remaining beef portions. Season the beef with salt and freshly ground black pepper. Pile the dressed arugula, Parmesan, then the warm matchstick potatoes on the beef in 4 even portions. Season with salt, pepper and several drops of truffle oil.

BEEF CARPACCIO

Steps:

• Peel shallot, cut in thick slices and place in a small bowl. Add red wine vinegar and a pinch of salt. Toss and let marinate for at least 10 minutes.
• Cut beef into four 1 1/2-ounce slices. Trim away any fat or gristle. Put each slice between 2 layers of heavy-duty plastic wrap or parchment. Gently pound beef flat with a meat mallet to a thickness of about 1/16 inch and a diameter of about 6 inches. Refrigerate flattened slices for a few minutes, until chilled (do not remove plastic). May prepare up to this point several hours ahead.
• To serve, peel top layer of plastic from each slice. Invert each slice onto a chilled plate. Peel away remaining plastic. Top each slice with some pickled shallot, an anchovy, capers, fennel, arugula and chives. Season each portion with salt and pepper and drizzle generously with olive oil (about 1 tablespoon). With a vegetable peeler, shave Parmesan into curls. Garnish carpaccio with Parmesan and lemon wedges and serve immediately.