Roast Beef Carpaccio With Gorgonzola Potato Salad Recipes

CREMINI CARPACCIO

Steps:

• Thinly slice the mushrooms on a mandolin and scatter on a rimmed platter. Cook the bacon in a skillet over medium heat, stirring, until the fat renders and the bacon is crisp, about 8 minutes. Add the vinegar and oil to the skillet and stir. Pour the bacon dressing over the mushrooms and toss. Finish with the arugula, parsley, Parmesan and a few grinds of pepper.

EASY CAESAR POTATO SALAD

Steps:

• Put the potatoes in a saucepan with enough water to cover by 2 inches. Bring the water to a boil and cook the potatoes until tender, 15 to 20 minutes. Drain and let cool for 5 minutes. Peel the potatoes and cut them into chunks. Put in a medium bowl and sprinkle with the vinegar while still warm; season with 1/2 teaspoon salt.
• Whisk together the mayonnaise, lemon juice, mustard, sugar, anchovies, garlic and 1 teaspoon salt in a large bowl. Add the potatoes and toss to coat.
• Heat the oil in a skillet over medium heat. Add the panko and cook until brown, about 3 minutes. Stir in the parsley.
• Transfer the potatoes to a serving dish and sprinkle with the parsley breadcrumbs.

BEEF CARPACCIO WITH POMEGRANATE

Steps:

• Wrap the beef tenderloin in plastic wrap and place in the freezer for about 20 minutes. This makes it easier to slice the beef.
• Cut the beef into 1/4-inch slices and place each slice between 2 pieces of plastic wrap. With a beef pounder, flatten out the beef until it is paper thin.
• Remove the beef from the plastic wrap and arrange in one layer on a large plate. Layer a few arugula leaves, a drizzle of extra-virgin olive oil, salt and pepper, and cheese shavings over the raw meat.
• Add a generous amount of pomegranate seeds and freshly squeezed lemon juice, just before serving.

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.

BEEF CARPACCIO

Steps:

• Chill 8 serving plates. Place meat in freezer about 10 minutes.
• Whisk together olive oil, lemon juice, shallots, salt, and pepper in a small bowl and reserve.
• Slice cold beef across grain into 1/8-inch slices. Then place each slice, one at a time, between 2 sheets of plastic wrap and, using the smooth side of a meat pounder, flatten by gently pounding and pressing back and forth. Work from center out. Keep turning to flatten it evenly to about 1/16 inch. (You should spend about a minute on each slice.)
• Entirely cover each chilled plate with thin slices of beef. (At this stage, you can cover with plastic wrap and reserve in refrigerator for several hours.) Carefully spoon reserved dressing over meat to evenly cover. Garnish with Parmesan strips and chives, and serve immediately.

GRILLED SCALLION POTATO SALAD

Steps:

• Brush 1 thickly sliced onion and 1 bunch scallions with vegetable oil and season with salt. Grill over medium-high heat, covered, until tender, 2 minutes for the scallions and 10 minutes for the onion; chop. Boil 1 1/2 pounds halved small red-skinned potatoes until tender, 10 to 15 minutes; drain and let cool. Mix 1/3 cup sour cream and 3 tablespoons each buttermilk and horseradish in a bowl. Stir in the potatoes, onion and scallions. Season with salt and pepper.

POTATO SALAD WITH BACON AND GORGONZOLA

Steps:

• Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes. Drain potatoes; return to same pot. Place over very low heat just until excess moisture evaporates, about 1 minute. Transfer hot potatoes to large bowl; Cool 10 minutes(minimum). Mix in 2 cups mayonnaise, low fat variety optional.
• Cook bacon in large heavy skillet over medium-high heat until brown and crisp. Transfer bacon to paper towels to drain. Cool bacon; crumble coarsely.
• Mix remaining 1/2 cup mayonnaise, cheese, green onions, parsley and half of bacon into potatoes. Season salad to taste with salt and peper (I prefer a mixture of white and cayenne pepper and seasoning salt) Sprinkle with remaining bacon. (Can be made 2 hours ahead. Let stand at cool room temperature.).