Pan Seared Beef Carpaccio With Potato Chips Fried Capers And Lemon Aioli Recipes

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FILET OF BEEF CARPACCIO

Provided by Ina Garten

Categories     appetizer

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 13



Filet of Beef Carpaccio image

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.

1 1/4 pounds filet of beef, trimmed and tied
3/4 cup good olive oil, plus extra for the beef
Kosher salt and freshly ground black pepper
2 extra-large egg yolks, at room temperature
2 teaspoons good Dijon mustard, at room temperature
1 tablespoon chopped garlic (3 cloves)
2 anchovy fillets, drained
1/2 cup freshly squeezed lemon juice, at room temperature (2 to 3 lemons)
1/4 cup canola oil
1/2 cup freshly grated Italian Parmesan cheese, plus shaved Parmesan for garnish
2 tablespoons capers, drained
3 cups baby arugula
Flaked sea salt, such as Maldon, for sprinkling

PAN-FRIED LEMON POTATOES

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 6



Pan-Fried Lemon Potatoes image

Steps:

  • Place the potatoes in a large sauce pan and cover with cold water. Add the garlic, rosemary sprigs and lemon half to the water and season well with salt. Place over medium-high heat and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are tender when pierced with a fork, about 15 minutes. Drain well and immediately cut the potatoes into halves. Place on a plate to allow the steam to escape. Allow to cool for 15 minutes.
  • Meanwhile, to make the seasoning salt, mix together the lemon zest, chopped rosemary and 1/2 teaspoon salt in a small bowl. Set aside
  • Heat a large skillet over medium-high heat. Add the oil and heat until it shimmers when it swirls in the skillet. Add the potatoes cut-side down to the skillet. Do not overcrowd the skillet. This may be done in 2 batches. Cook until the bottom of the potatoes are a deep golden brown, 3 to 4 minutes. Using a metal spatula, flip the potatoes and cook on the second side for an additional 3 minutes. Remove to a paper towel-lined plate and drain well. Sprinkle with the seasoning salt and serve warm.

1 1/2 pounds small Yukon gold potatoes
3 cloves garlic, smashed and peeled
2 sprigs fresh rosemary plus 1/2 teaspoon chopped, for the seasoning salt
1 teaspoon lemon zest plus 1/2 lemon
Kosher salt
1/2 cup olive oil

BEEF CARPACCIO WITH POTATO CHIPS, FRIED CAPERS AND LEMON AIOLI

Make and share this Beef Carpaccio With Potato Chips, Fried Capers and Lemon Aioli recipe from Food.com.

Provided by Chuck Hughes

Categories     Lemon

Time 30m

Yield 4 serving(s)

Number Of Ingredients 22



Beef Carpaccio With Potato Chips, Fried Capers and Lemon Aioli image

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.
  • Cook's Note:.
  • Aioli is great on burgers, sandwiches, as a dip for vegetables, etc.
  • Disclaimer:.
  • Consumption of raw or undercooked eggs may increase the risk of foodborne illness.

Nutrition Facts : Calories 1190.3, Fat 104.8, SaturatedFat 22.4, Cholesterol 191.1, Sodium 6218.5, Carbohydrate 26.1, Fiber 4.4, Sugar 1.5, Protein 39.1

1 tablespoon crushed coriander seed
1 tablespoon crushed cumin seed
1 tablespoon crushed mustard seeds
1 tablespoon kosher salt
1 tablespoon cracked black pepper
1 (1 1/2 lb) beef tenderloin
2 tablespoons canola oil
1 garlic clove
1 teaspoon kosher salt
1 teaspoon Dijon mustard
1 egg
1 cup olive oil
1/2 lemon, juice and zest of
kosher salt and cracked pepper
3 yukon gold potatoes, very thinly sliced
2 tablespoons kosher salt
1/4 cup small caper
vegetable oil, for frying
4 cups Baby Spinach
3 tablespoons extra-virgin olive oil
kosher salt and cracked pepper
1 tablespoon minced fresh chives

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



Seared Carpaccio of Beef with roasted Baby Beets, Creamed Horseradish, Watercress and Parmesan image

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!

1 1/2 pounds (680 grams) baby beetroots
Olive oil
Approximately 10 tablespoons balsamic vinegar
Salt and freshly ground black pepper
1 handful fresh rosemary, finely chopped
3 1/2 pound (1.5 kilogram) fillet of beef
3 1/2 ounces (100 grams) freshly grated or creamed horseradish
7 ounces (200 grams) creme fraiche
1 lemon, juiced, or white wine vinegar
3 good handfuls watercress
3 1/2 ounces (100 grams) shaved Parmesan

PAN-FRIED POTATO CAKE WITH ONIONS AND BACON: POTATOES LYONNAISE

Provided by Food Network

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 8



Pan-Fried Potato Cake with Onions and Bacon: Potatoes Lyonnaise image

Steps:

  • Preheat the oven to 450 degrees F.
  • Meanwhile, put 1 tablespoon of clarified butter in a saute pan over medium heat. Add the sliced onion and saute until golden brown, about 10 minutes. Stir in the crumbled bacon. Set aside.
  • With the julienne blade of a mandoline or the large holes of a shredder/grater, shred the potatoes. By handfuls, squeeze any excess liquid from the shreds and transfer them to a mixing bowl. Add the remaining butter and the salt and pepper and mix well.
  • Heat a 10-inch nonstick ovenproof skillet over medium heat. Add the olive oil. Squeezing away any liquid that has accumulated in the bowl, arrange half of the potatoes in an even layer. Spread the sauteed onion over the potatoes, and then top with the remaining potatoes in an even layer. Saute over medium heat until the underside of the potatoes are golden brown, 10 to 15 minutes.
  • To flip the cake, slide it out of the skillet browned side down onto a large plate, then invert the skillet over the plate and flip both together to return the cake to the skillet browned side up.
  • Put the skillet in the oven and bake until the cake is cooked through, about 10 minutes more. The potatoes should feel tender when the cake is pierced with a skewer or a sharp knife tip. With a spatula, lift 1 side of the cake slightly to check if the underside is well browned. If not, put the skillet on top of the stove over medium-high heat and cook briefly to brown the underside.
  • Slide the potato cake onto a serving platter. Garnish with parsley and, with a sharp knife, cut it into 6 wedges. Serve immediately.

4 tablespoons clarified unsalted butter
1 medium onion, thinly sliced
4 strips smoked bacon, cooked until crisp and then crumbled or diced
2 1/2 pounds red-skinned potatoes, peeled
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 tablespoon chopped fresh parsley leaves

BEEF CARPACCIO

Beef carpaccio is a very popular modern Italian appetizer that can double as a light meal. I first had carpaccio in a small restaurant in Paris and have been making it at home ever since. Cooking time is freezing time. From Alton Brown.

Provided by Ingy1171

Categories     Meat

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 6



Beef Carpaccio image

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.

Nutrition Facts : Calories 171.3, Fat 11.7, SaturatedFat 4.6, Cholesterol 49.1, Sodium 39.1, Carbohydrate 0.7, Fiber 0.3, Sugar 0.4, Protein 14.9

8 -10 ounces beef tenderloin, from the tip end of the roast
4 cups arugula or 4 cups mixed greens
your favorite vinaigrette (amount to taste)
kosher salt
fresh ground black pepper
shaved parmesan cheese

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