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.
STANLEY'S BEEF CARPACCIO WITH GREEN PAPAYA SALAD
Chef Stanley Wong of TanDa restaurant in New York City finds it easier to freeze the beef tenderloin before slicing it.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 5
Steps:
- Season beef tenderloin evenly with pepper. In a medium cast-iron skillet, heat vegetable oil over high heat. Add beef tenderloin, and sear 1 minute on each side. Remove from skillet, and bring to room temperature. Wrap in plastic wrap, and freeze for 2 hours.
- In a small dry skillet, toast rice until golden brown. Transfer to a spice grinder, and grind to a fine powder; set aside.
- Using a very sharp knife, slice beef crosswise as thinly as possible. Season with salt and pepper, and sprinkle with rice powder. Serve with green papaya salad.
SEARED BEEF & PAPAYA SALAD WITH TAMARIND SOY DRESSING
Tropical papaya pairs well with beef, prawns or pork in Asian salads. The sweet dressing and crispy onion topping tie the whole recipe together
Provided by Jennifer Joyce
Categories Lunch, Main course, Side dish, Starter
Time 20m
Number Of Ingredients 16
Steps:
- Season the steak well. Heat a lightly oiled griddle or frying pan. Sear the steaks for 2 mins each side, then remove and leave to rest for 5 mins. When rested, thinly slice.
- Mix the dressing ingredients together with 1 tbsp water until the sugar is dissolved. Arrange the spinach, beef, papaya, herbs, cucumber, spring onions and chilli on a platter. Pour the dressing over half the salad and sprinkle with the crispy onions. Serve the remaining dressing on the side or save for making another salad.
Nutrition Facts : Calories 406 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 37 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 1.8 milligram of sodium
STANLEY'S GREEN PAPAYA SALAD
Steps:
- In a 2-cup glass measuring cup, combine lime juice, tamarind pulp, fish sauce, and sugar. Blend with an immersion blender until incorporated; set aside.
- In a medium bowl, combine papaya, carrot, chiles, cilantro leaves, and peanuts. Drizzle with reserved dressing. Using the back of a wooden spoon, bruise the papaya gently while tossing to combine.
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