Tenderloin Carpaccio With Marthas Sauce Food

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.

EASY BEEF CARPACCIO

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.

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.

STEAK CARPACCIO

Steps:

• Tie the beef tenderloin with kitchen twine to help maintain its shape, then freeze the tenderloin until frozen (this ensures that the center stays rare when cooking a small piece of meat). Then, heat 1 tablespoon of oil in a heavy small skillet over high heat. Rub the frozen beef with salt and pepper. Add the beef to the hot skillet and sear on all sides, about 4 minutes total (the beef will be just barely seared on the outside but will remain rare). Freeze the beef until it is almost frozen, about 1 hour (this makes it easier to cut into very thin slices). Using a large sharp carving knife, slice the beef as thinly as possible. Arrange the arugula and Parmesan shavings on a serving platter and lay the beef slices on top. Drizzle with the remaining olive oil and lemon juice. Sprinkle with salt and pepper and serve.
• Alternative: Use 6 ounces of thinly-sliced bresaola instead of the tenderloin. Do not cook the bresaola. Serve it as you would the tenderloin, above.

TENDERLOIN CARPACCIO WITH MARTHA'S SAUCE

Steps:

• Place the filet in the freezer for about 1 hour, or until it is in between rock hard and soft frozen. The idea is to firm it up so it's easier to shave.
• For the sauce, place all sauce ingredients, except the oil, in the bowl of a food processor and chop coarsely.
• With the machine running, add the oil, drop by drop, until the mixture is creamy; do not overmix.
• Refrigerate, tightly covered, until ready to use.
• For the garlic butter, squeeze the roasted garlic into a bowl and mix well with butter that's at room temperature.
• Remove the filet fr/ the freezer and using a mandolin, thinly slice the meat.
• Lay the bread rounds out on a tray and spread lightly with the garlic butter.
• Layer a leaf of arugula, followed by Parmesan, then the beef, and top with the sauce.
• Serve and enjoy!

CARPACCIO, ARUGULA, AND PARMESAN STACKS

Steps:

• Get Cookin'
• 1. Make the mayonnaise sauce by mixing the mayonnaise, lemon juice, and mustard with a whisk.
• 2. Season with salt and pepper and set aside.
• 3. Lay in a slice of carpaccio, using a 2-inch length of 3-inch pipe as a mold, folding in the sides to fit in the mold.
• Place a mound of chopped arugula on top of the carpaccio and then place another piece of carpaccio on top, folding over to fit the pipe.
• Pull off the pipe and top the stack with shaved Parmesan and fresh cracked pepper.
• Drizzle with mayonnaise sauce.
• Hints & Clues
• · Carpaccio is thinly sliced beef tenderloin, but you can also have a carpaccio of any type of meat that is safe to eat raw or cured (such as bison, boar, or duck) or high-quality fish.
• · Ask your butcher to prepare the carpaccio for you if you are interested.
• · Arugula has a peppery flavor that goes well with the salty Parmesan and tangy taste of lemon, mustard, and mayonnaise.
• · Use a flat vegetable peeler to shave Parmesan cheese. Use the peeler like you're a peeling a carrot, or cucumber to make thin shaved strips.
• · It is common to coat carpaccio with lemon juice and olive oil before serving it. They not only help to bring out the taste, but help with freshness and color.