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.
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!
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.
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.
SPICY SEARED CARPACCIO OF BEEF
Carpaccio is of Italian origin, consisting of thin shavings of raw beef fillet, which may be drizzled with olive oil, lemon juice, balsamic vinegar or even mustard or mayonnaise. In this improvisation on the classic we sear the carpaccio to give it that nice seared grilled flavour and amazing colour, also adding to that we will use a variety of sauces to infuse various styles cuisines in the mix. This involves the use of just a few but good ingredients and is very easy to prepare.
Provided by HarleyDave
Categories Meat
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 440.3, Fat 37, SaturatedFat 13, Cholesterol 89, Sodium 703.8, Carbohydrate 1.8, Fiber 0.5, Sugar 0.3, Protein 24.1
More about "seared encrusted carpaccio of beef food"
SEARED PEPPER BEEF CARPACCIO - SPRINKLES AND SPROUTS
2018-08-22 Instructions. Trim any fat or sinew from the beef. On a small plate, mix together the salt and pepper. Put your frying pan on to pre-heat. You want this smokingly hot. Rub the steak with the olive oil and the push lightly into the …
From sprinklesandsprouts.com
From sprinklesandsprouts.com
PAN SEARED BEEF CARPACCIO WITH POTATO CHIPS, FRIED CAPERS AND …
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 …
From cookingchanneltv.com
From cookingchanneltv.com
PAN-SEARED BEEF CARPACCIO - KUALI
Instructions. 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 …
From kuali.com
From kuali.com
SEARED ENCRUSTED CARPACCIO OF BEEF | CARPACCIO, CARPACCIO RECIPE, …
When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures.
From pinterest.com.au
From pinterest.com.au
SEARED ENCRUSTED CARPACCIO OF BEEF | RECIPE | BEEF CARPACCIO RECIPE ...
Dec 22, 2020 - Get Seared Encrusted Carpaccio of Beef Recipe from Food Network
From pinterest.co.uk
From pinterest.co.uk
SEARED BEEF CARPACCIO RECIPE | EAT SMARTER USA
Pat meat dry; sear until slightly browned, 1 to 2 minutes per side. Remove meat from the pan, wrap in aluminum foil and let rest about 10 minutes. 2. Wipe the pan clean with a paper towel. …
From eatsmarter.com
From eatsmarter.com
TRIX & SHANK: SEARED ENCRUSTED CARPACCIO OF BEEF
Finely chop the parsley, chives and garlic. Slice the fillet of beef as thinly as possible. Lay out the beef slices on a dish, sprinkle over the herbs and garlic and top with olive oil. The olive oil …
From trixshank.blogspot.com
From trixshank.blogspot.com
SEARED ENCRUSTED CARPACCIO OF BEEF - THAT'S MY HOME
2013-08-20 Seared Encrusted Carpaccio of Beef. 1 tbl. whole coriander seeds, smashed 1 handful rosemary, finely chopped salt and fresh ground black pepper light sprinkling dried …
From thatsmyhome.recipesfoodandcooking.com
From thatsmyhome.recipesfoodandcooking.com
LEFT: HERB ENCRUSTED BEEF CARPACCIO WITH PARMESAN, SHALLOTS, …
Jul 15, 2013 - Left: Herb encrusted beef carpaccio with parmesan, shallots, watercress and red wine vinegar. Right: Seared scallops with spicy chorizo, spinach and ricotta cream. (Pigeon …
From pinterest.com
From pinterest.com
THE SPECIAL COOK: SEARED ENCRUSTED CARPACCIO OF BEEF
3 1/2 pound fillet of beef 1 handful ginger, peeled and finely sliced 2 to 3 red or green chilli’s, seeded and finely sliced Good handful radishes, finely sliced Small handful coriander, leaves …
From atlantisfood.blogspot.com
From atlantisfood.blogspot.com
SEARED LEMON-PEPPER BEEF CARPACCIO - FOOD NETWORK …
2015-01-19 Step 1. Finely chop the rosemary leaves and spread on a clean cutting board to mix with the salt and lemon pepper. Rub the olive oil on the outside of the meat and press into the …
From foodnetwork.ca
From foodnetwork.ca
SEARED ENCRUSTED CARPACCIO OF BEEF | QUIK-FIRE.COM
Prepare BBQ preheat. 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.
From quik-fire.com
From quik-fire.com
BEST ROAST BEEF RECIPE | JAMIE OLIVER | FOOD NETWORK
Instant Pot Brunswick Stew. Trending Recipes. Instant Pot Stuffed Peppers
From foodnetwork.com
From foodnetwork.com
SEARED ENCRUSTED CARPACCIO OF BEEF – RECIPES NETWORK
2014-04-20 Step 1. 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.
From recipenet.org
From recipenet.org
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