Involtini Di Carpaccio Rolled Beef Carpaccio Food

INVOLTINI OF BEEF

Steps:

• Heat 1 tablespoon of oil and 1 tablespoon butter in a heavy large skillet over medium-high heat. Add the carrot, onion, and garlic and saute until the carrots are tender, about 10 minutes. Season with salt and pepper. Remove from the heat and cool slightly. Stir in the Parmesan. Season beef with salt and pepper. Using 2 tablespoons for each, divide the carrot mixture among the beef slices. Roll up the beef slices to enclose the filling, tucking in the ends. Secure the rolls with toothpicks.
• Heat the remaining oil and the remaining tablespoon of butter in the same large frying pan over medium-high heat. Dredge the beef rolls in flour to coat lightly. Add the beef rolls and cook until brown on all sides, about 8 minutes. Add the wine and stir to scrape up any browned bits on the bottom of the skillet. Add the tomatoes with their juices and the bay leaf. Cover and simmer until the beef is cooked through, about 5 minutes. Transfer the beef rolls to a platter. Remove the toothpicks, then cover the beef rolls with foil to keep warm. Add the peas and prosciutto to the sauce in the skillet and stir until the peas are heated through and the sauce reduces slightly, about 5 minutes. Season the sauce, to taste, with salt and pepper. Drizzle the sauce over the beef rolls and serve.

ROAST BEEF CARPACCIO WITH GORGONZOLA POTATO SALAD

Steps:

• Put the potatoes in a medium pot of cold salted water. Bring to a boil over medium heat and cook until fork-tender, about 15 minutes. Drain and rinse under cold water; transfer to a large bowl.
• Pulse 1/2 cup gorgonzola, the parmesan, yogurt, garlic and 1/4 cup water in a blender or mini food processor until smooth; season with salt and pepper. Add half of the dressing to the potatoes along with the salad blend, Peppadews and parsley; toss.
• Arrange the roast beef on four plates. Serve the salad on the side, topped with the remaining dressing and 1/2 cup gorgonzola.

BEEF CARPACCIO ROLLS WITH ARUGULA, MANCHEGO CHEESE AND BALSAMIC GLAZE

Steps:

• Bring balsamic vinegar to a boil in a medium saucepan over medium-high heat and reduce it to 1/2 cup, stir in the honey. Let cool.
• Toss arugula with vinegar and oil and season with salt and pepper to taste. Lay out 1 slice of beef on a flat surface. Place 1 slice of cheese and two tablespoons of the arugula in the middle of the beef and roll up tightly. Repeat with the remaining beef. Place on platter and drizzle with balsamic reduction.

BEEF CARPACCIO WITH PROSCIUTTO, WATERCRESS, GOAT CHEESE, AND BLOOD ORANGE OIL

Steps:

• Lay the out the prosciutto in 4 pairs of 2 pieces that are partially overlapping lengthwise. In a bowl toss the watercress with the oil, salt, and pepper. Divide the watercress equally in mounds placed at the end of the prosciutto slices. Wrap the prosciutto around the watercress and roll them up as tight as possible without bruising the watercress. Set aside. Slicing against the grain cut the beef into 8 equal slices. Lay each piece between 2 pieces of plastic wrap and lightly pound into tender thin pieces with a mallet or the side of a heavy knife or a wine bottle (with cork in it!).
• Lay 2 pieces on each of the 4 salad plates. Drizzle the meat with the oil and season with salt and pepper. Place a roll of the prosciutto and watercress next to the beef. Place 1 (2-ounce) spoonful of the fresh goat cheese nestled between the beef and roulade. Garnish with the apple slices.

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.