EASY BEEF CARPACCIO
One of my favorite easy appetizers or light lunch entrees, beef carpaccio is very easy to make yourself at home!
Provided by Deborah Mele
Categories Antipasti
Time 1h30m
Number Of Ingredients 8
Steps:
- Wrap the beef tenderloin in plastic wrap, and chill in the freezer for 1 hour.
- Using a very sharp knife, cut the beef across the grain into 1/8-inch-thick slices.
- Place the 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 the slices on 6 individual chilled plates.
- Add the arugula to a bowl and toss with 4 tablespoons of olive oil and season with salt and pepper.
- Arrange the arugula in a pile in the center of each plate.
- Place the 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 the mustard sauce around each plate avoiding the arugula.
- Garnish the plates with the tomato quarters and serve immediately.
Nutrition Facts : Calories 454 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 95 milligrams cholesterol, Fat 38 grams fat, Fiber 3 grams fiber, Protein 20 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 131 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 24 grams unsaturated fat
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.
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.
BEEF CARPACCIO
Beef tenderloin is called for here as it will unfailingly yield the tenderest carpaccio. It is a long, slender, tapered muscle that runs under the ribs and close to the back bone, and as such is, in a way, shielded from being worked very hard, unlike cuts lower on the animal. As for all of us, the closer to the ground the muscle lives, the tougher becomes the work. Some chefs have a real affinity for the harder-working muscles. Top round, for example, is also often called for in carpaccio recipes and is cut from a muscle that has to work harder, and therefore, is thought to have more character, and more flavor. I would gently warn that harder-working muscles come with a little more "chew." Try it here, as written, with sure success, then explore other cuts if you're interested.
Provided by Gabrielle Hamilton
Categories dinner, appetizer
Time 2h30m
Yield 4 servings
Number Of Ingredients 9
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.
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