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.
STEAK CARPACCIO
Provided by Giada De Laurentiis
Categories appetizer
Time 14m
Yield 2 servings
Number Of Ingredients 6
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.
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.
BEEF CARPACCIO WITH PRESERVED PECORINO SARDO AND ARUGULA
Two things you should know about me and carpaccio: First, I don't like carpaccio you can see through; I cut mine a little thicker, which gives it better texture and body. Second, I like my carpaccio loaded, the way some people think of nachos or pizza. Here I use some bococcini de pecorino that we keep in the restaurants and some tender baby arugula, but you could use shaved porcini mushrooms, shaved raw artichokes, or sautéed chanterelles-whatever you like. Just load it up.
Yield serves 4 as a first course
Number Of Ingredients 6
Steps:
- Trim the tenderloin of all visible fat and sinew. Wrap tightly in plastic and then place in the freezer for at least 2 hours, preferably overnight.
- Pick the most tender and succulent tips from the arugula and place in a bowl. Toss with the olive oil and 1 teaspoon of the lemon juice.
- Remove the tenderloin from the freezer and unwrap the plastic. Using your sharpest knife, slice the meat into 1/4-inch coins. Arrange the meat on a large platter in overlapping slices. Season generously with salt and cracked pepper. Dot the meat with the preserved pecorino and drizzle the marinating oil over all. Sprinkle with the remaining 1 teaspoon lemon juice. Mound the arugula in the center of the plate and serve.
BEEF CARPACCIO
Beef tenderloin is called for here as it will unfailingly yield the tenderest carpaccio. It is a long, slender, tapered muscle that runs under the ribs and close to the back bone, and as such is, in a way, shielded from being worked very hard, unlike cuts lower on the animal. As for all of us, the closer to the ground the muscle lives, the tougher becomes the work. Some chefs have a real affinity for the harder-working muscles. Top round, for example, is also often called for in carpaccio recipes and is cut from a muscle that has to work harder, and therefore, is thought to have more character, and more flavor. I would gently warn that harder-working muscles come with a little more "chew." Try it here, as written, with sure success, then explore other cuts if you're interested.
Provided by Gabrielle Hamilton
Categories dinner, appetizer
Time 2h30m
Yield 4 servings
Number Of Ingredients 9
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.
More about "beef carpaccio with preserved pecorino sardo and arugula recipes"
BEEF CARPACCIO | RICARDO
Web Nov 13, 2008 Season with salt and pepper. With a sharp chef's knife, cut the meat into thin slices. Arrange the slices in a circle around the …
From ricardocuisine.com
5/5 (16)Total Time 20 minsCategory Appetizers
From ricardocuisine.com
5/5 (16)Total Time 20 minsCategory Appetizers
EASY BEEF CARPACCIO WITH ARUGULA RECIPE - SERIOUS EATS
Web May 31, 2013 1 pound beef tenderloin One 5-ounce box fresh baby arugula, washed and dried (see notes) 1/2 cup extra-virgin olive oil, …
From seriouseats.com
Cuisine ItalianTotal Time 1 hr 20 minsCategory Appetizers And Hors D'oeuvresCalories 461 per serving
From seriouseats.com
Cuisine ItalianTotal Time 1 hr 20 minsCategory Appetizers And Hors D'oeuvresCalories 461 per serving
BEEF CARPACCIO RECIPE - GREAT ITALIAN CHEFS
Web Make a vinaigrette by mixing together the extra virgin olive oil, lemon juice, pink peppercorns and salt to taste 4 Arrange the thinly sliced carpaccio on a plate and drizzle half the vinaigrette over it. Refrigerate for 15 minutes …
From greatitalianchefs.com
From greatitalianchefs.com
BEEF CARPACCIO WITH ARUGULA | CANADIAN LIVING
Web Jan 31, 2008 Place beef on waxed paper; roll in spice mixture to coat. In large heavy skillet, heat about 1 tbsp (15 mL) of the oil over medium-high heat until smoking; sear beef all over until spices are just browned, …
From canadianliving.com
From canadianliving.com
BEST BEEF CARPACCIO WITH ARUGULA AND PECORINO RECIPES | QUICK …
Web May 9, 2015 - A quick and easy recipe for making the best Beef Carpaccio with Arugula and Pecorino. May 9, 2015 - A quick and easy recipe for making the best Beef …
From pinterest.ca
From pinterest.ca
CLASSIC BEEF CARPACCIO - INSIDE THE RUSTIC KITCHEN
Web Mar 10, 2017 ~14 oz (400g) beef fillet ½ juice of a lemon 3 tablespoon olive oil 2 large handfuls arugula/rocket Parmesan for shaving smoked sea salt flakes (or regular) and …
From insidetherustickitchen.com
From insidetherustickitchen.com
BEST BEEF CARPACCIO WITH ARUGULA AND PECORINO RECIPES
Web Nov 11, 2009 Slice the beef with a sharp knife into very thin slices, laying them directly onto each plate as they are sliced, overlapping slightly and working in the centre of the …
From foodnetwork.ca
From foodnetwork.ca
HOUSE & HOME - INA GARTEN’S FILET OF BEEF CARPACCIO
Web Nov 1, 2018 Directions. Yield: Serves 6 to 8. Rub the beef with olive oil and sprinkle all over with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Heat a …
From houseandhome.com
From houseandhome.com
KETO BEEF CARPACCIO WITH ARUGULA AND CAPER VINAIGRETTE RECIPE
Web Wrap beef in plastic wrap and freeze until firm, about 1 hour. Cut beef across the grain into 1/8 slices. Place slices between two sheets of plastic wrap and pound with a kitchen …
From atkins.com
From atkins.com
BEEF CARPACCIO RECIPE FROM GOOD EATS | ALTON BROWN
Web After 2 hours, unwrap the tenderloin and thinly slice the beef 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 …
From altonbrown.com
From altonbrown.com
BEEF CARPACCIO WITH PRESERVED PECORINO SARDO AND ARUGULA …
Web 1 pound beef tenderloin: 8 ounces baby arugula: 1 tablespoon extra-virgin olive oil: 2 teaspoons fresh lemon juice: Kosher salt and freshly cracked pepper: 4 ounces …
From recipert.com
From recipert.com
BEEF CARPACCIO WITH PRESERVED PECORINO SARDO AND …
Web 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 …
From tfrecipes.com
From tfrecipes.com
BEEF CARPACCIO | APPETIZERS | ITALIAN FOOD - CHARLOTTE …
Web Jun 1, 2021 Chill the serving dish. As the steak is chilling, combine the olive oil and balsamic (lemon juice) Using a sharp knife, cut super thin slices. (See post for …
From charlottefashionplate.com
From charlottefashionplate.com
BEEF CARPACCIO WITH PRESERVED PECORINO SARDO AND ARUGULA RECIPE
Web Save this Beef carpaccio with preserved pecorino Sardo and arugula recipe and more from Ethan Stowell's New Italian Kitchen: Bold Cooking from Seattle's Anchovies & …
From eatyourbooks.com
From eatyourbooks.com
HOW TO MAKE A CARPACCIO OF BEEF - GREAT BRITISH CHEFS
Web Beef carpaccio is a classic Italian dish that involves minimal cooking and makes an elegant starter or lunchtime dish. Because the beef is being served raw, choose top quality meat …
From greatbritishchefs.com
From greatbritishchefs.com
BEST SEARED LEMON-PEPPER BEEF CARPACCIO RECIPES - FOOD …
Web Jan 19, 2015 Directions. 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 …
From foodnetwork.ca
From foodnetwork.ca
CARPACCIO - TRADITIONAL AND AUTHENTIC ITALIAN RECIPE | 196 FLAVORS
Web Jun 1, 2021 Carpaccio is a typical dish of Italian cuisine, made with raw beef or fish, cut into very thin slices, seasoned with olive oil, lemon juice, and sprinkled with parmesan or …
From 196flavors.com
From 196flavors.com
BEEF CARPACCIO RECIPE - LENA'S KITCHEN
Web Italian beef carpaccio appetizer. This easy Beef Carpaccio Recipe brings the Italian restaurant into your own kitchen! It’s a flavorful starter that features paper-thin slices of …
From lenaskitchenblog.com
From lenaskitchenblog.com
You'll also love