Beef Carpaccio With Preserved Pecorino Sardo And Arugula Recipes

FILET OF BEEF CARPACCIO

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.

EASY BEEF CARPACCIO WITH ARUGULA RECIPE

Steps:

• Wrap beef tenderloin in plastic wrap, and chill in freezer for 1 hour. Using a very sharp knife, cut beef across the grain into 1/8-inch-thick slices. Place slices between sheets of plastic wrap or wax paper and gently pound with the flat end of a meat mallet, or roll with a heavy rolling pin until paper-thin.
• Arrange slices on 6 individual chilled plates. Add arugula to a bowl and toss with 4 tablespoons of olive oil and season with salt and pepper. Arrange arugula in a pile in the center of each plate.
• Place remaining 4 tablespoons oil, lemon juice, mustard, egg yolk, salt and pepper in a 2-cup measure. Use an immersion blender or hand blender to mix until thick. Drizzle mustard sauce around each plate avoiding arugula. Garnish plates with tomato quarters and serve immediately. Notes For this dish it is best to use baby or wild arugula, but if this is not available, you can use mixed baby salad greens. You can either drizzle your carpaccio dish with a lightly flavored mustard sauce as I have in my recipe, or choose to use a simple lemon vinaigrette. To create your vinaigrette, top your carpaccio with a squeeze of lemon, a drizzle of olive oil, and a sprinkle of salt and pepper.

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

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.

STEAK CARPACCIO

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.

PRESERVED PECORINO SARDO

Steps:

• Cut the rind from the cheese, then cut the cheese into 1-inch cubes and pack into a sterilized jar. Add oil to cover completely (the amount of oil will depend on the shape of your jar). Allow to marinate for at least a day or two before using. Covered in oil, the cheese will keep indefinitely in the refrigerator. Make sure that you always remove cheese using clean utensils, and not your fingers.

BEEF CARPACCIO

Steps:

• Peel shallot, cut in thick slices and place in a small bowl. Add red wine vinegar and a pinch of salt. Toss and let marinate for at least 10 minutes.
• Cut beef into four 1 1/2-ounce slices. Trim away any fat or gristle. Put each slice between 2 layers of heavy-duty plastic wrap or parchment. Gently pound beef flat with a meat mallet to a thickness of about 1/16 inch and a diameter of about 6 inches. Refrigerate flattened slices for a few minutes, until chilled (do not remove plastic). May prepare up to this point several hours ahead.
• To serve, peel top layer of plastic from each slice. Invert each slice onto a chilled plate. Peel away remaining plastic. Top each slice with some pickled shallot, an anchovy, capers, fennel, arugula and chives. Season each portion with salt and pepper and drizzle generously with olive oil (about 1 tablespoon). With a vegetable peeler, shave Parmesan into curls. Garnish carpaccio with Parmesan and lemon wedges and serve immediately.

BEEF CARPACCIO WITH PRESERVED PECORINO SARDO AND ARUGULA

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.