Spicy Seared Carpaccio Of Beef 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

STEAK CARPACCIO

Provided by Giada De Laurentiis

Categories     appetizer

Time 14m

Yield 2 servings

Number Of Ingredients 6



Steak Carpaccio image

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.

1 (10-ounce) piece beef tenderloin
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 cups lightly packed fresh arugula or fresh baby spinach
1/2-ounce shaved Parmesan
2 tablespoons fresh lemon juice

SEARED ENCRUSTED CARPACCIO OF BEEF

Provided by Jamie Oliver

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 12



Seared Encrusted Carpaccio of Beef image

Steps:

  • 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. Roll and press the fillet of beef over this, making sure the meat is completely covered with the coating. In a very hot, ridged pan, or on a barbecue, sear off the meat for around 5 minutes until brown and slightly crisp on all sides. Remove from the pan. Allow it to rest for 5 minutes before slicing as thinly as possible and lay the sliced beef on a large plate. Gather the ginger slices and slice finely across into little delicate matchsticks. Flick these randomly over the beef with the chiles, radishes and coriander. Drizzle with a very small amount of sesame oil, some soy sauce and freshly squeezed lime juice.;

1 heaping tablespoon whole coriander seeds, smashed
1 handful rosemary, finely chopped
Salt and freshly ground black pepper
Light sprinkling dried oregano
3 1/2 pound fillet of beef
1 handful ginger, peeled and finely sliced
2 to 3 red or green chiles, seeded and finely sliced
Good handful radishes, finely sliced
Small handful coriander, leaves picked, stalks finely sliced
Sesame oil
Soy sauce, to taste
2 limes, juiced

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



Spicy Seared Carpaccio of Beef image

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

750 g filet of beef, in one piece
1 tablespoon coriander seed
1 tablespoon green peppercorn
1/4 teaspoon salt
1/4 teaspoon ground pepper
3 tablespoons balsamic vinegar
3 tablespoons sesame oil
3 tablespoons soy sauce
3 tablespoons lime juice
2 tablespoons parsley (finely chopped)
10 g parmesan cheese (shavings)
20 g parma ham (4 slices)

BEEF CARPACCIO

Provided by Alton Brown

Categories     appetizer

Time 2h35m

Yield 4 servings

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.

8 to 10 ounces beef tenderloin from the tip end of the roast
4 handfuls arugula or mixed greens
Your favorite vinaigrette
Kosher salt
Freshly ground black pepper
Shaved 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



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

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