Mandarin Carpaccio Recipes

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.

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.

Steps:

• Set up an ice bath in a large bowl.
• Remove the zest from 3 of the mandarin oranges with a very sharp vegetable peeler. Cut the zest into the thinnest strips possible and put them in a metal bowl. Cover with boiling water and let sit for 1 minute. Drain the zest.
• Set a strainer over another bowl. Segment all of the oranges (see page 115), letting the segments drop into the strainer. Squeeze the citrus membranes over the bowl after you've removed the segments from each. Measure out 1 cup of the juice for the carpaccio and drink the rest.
• Pour 3/4 cup of the juice into a small saucepan. Add the honey, banana, star anise, and vanilla seeds (rinse, dry, and save the vanilla pod for another use). Bring to a simmer, then adjust the heat so the juice will simmer actively for 7 minutes. Strain into a medium bowl.
• Sprinkle the gelatin over the remaining 1/4 cup juice and let sit for at least 1 minute. Microwave for 30 seconds or heat gently in a saucepan until melted. Stir the gelatin and zest into the flavored juice. Set into the ice bath until very cold and just about to set.
• Seal one end of each plastic tube with a couple of layers of plastic wrap, and if you want to be safe, secure it with a rubber band. Fill the tube, alternating layers of citrus segments and juice. Seal the top with more plastic wrap and freeze for at least 3 hours, but overnight is best.
• To serve, push the carpaccio out of the tube and cut into slices.

Steps:

• In a large bowl, toss the rhubarb, sugar and tapioca; let stand for 15 minutes, stirring occasionally. Pour into a greased 13x9-in. baking pan. Top with the oranges. , In a large bowl, combine the brown sugar, oats, flour and salt. Cut in butter until mixture resembles coarse crumbs; sprinkle evenly over oranges. , Bake at 350° for 40 minutes or until top is golden brown. Serve with ice cream if desired.