Beef Carpaccio Crostini With Black Truffle Vinaigrette Recipes

BEEF TENDERLOIN CROSTINI

Steps:

• For the beef tenderloin: Preheat the oven to 500 degrees F.
• Place the beef tenderloin on a baking sheet, drizzle with the olive oil and season liberally with salt and pepper. Rub the oil and seasoning evenly over the meat.
• Roast the tenderloin until an internal thermometer reads 125 to 130 degrees F for rare to medium rare, about 20 minutes. Remove from the oven, tent with aluminum foil and let rest until it reaches room temperature, at least 20 minutes. Transfer to a cutting board and thinly slice.
• For the crostini: Turn down the oven temperature to 400 degrees F.
• Put the baguette slices on a baking sheet in 1 layer. Drizzle with the olive oil and sprinkle with salt and pepper. Bake until golden brown and toasted, about 5 minutes.
• For the horseradish sauce: Add the sour cream, applesauce, horseradish, mayonnaise, breadcrumbs and chives to a medium bowl and mix until combined. Season with salt and pepper.
• To assemble: Spread a dollop of horseradish sauce onto each toasted baguette piece, add a slice of beef tenderloin and then top with another dollop of horseradish sauce and a few watercress leaves.

BEEF CARPACCIO CROSTINI WITH BLACK TRUFFLE VINAIGRETTE

Steps:

• Whisk oil, truffle, vinegar, and mustard in small bowl. Season vinaigrette with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Preheat oven to 350°F. Arrange bread slices on rimmed baking sheet. Bake until just beginning to color, about 8 minutes. Cool crostini on sheet. DO AHEAD: Can be made 3 hours ahead. Cover; let stand at room temperature. Spread each crostini with tapenade. Top each with arugula, cheese, slice of beef, and some vinaigrette. Arrange on platter and serve.

CROSTINI WITH BEEF TARTARE AND WHITE TRUFFLE OIL RECIPE - (4.5/5)

Steps:

• 1. In a chilled mixing bowl, mash the anchovies and garlic with a fork to make a paste. Add the shallots and capers and mash them into the paste. Add the egg and whisk it into the paste with the fork. Whisk in the mustard and orange zest. 2. In a slow, steady stream, add the olive oil, whisking constantly until incorporated. Whisk in the Worcestershire sauce. 3. Add the beef and mix well with a wooden spoon. Season to taste with salt and pepper. 4. Mound some tartare in the center of each crostini. Garnish with parsley and drizzle with truffle oil.

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.

CROSTINI WITH BLACK TRUFFLE BUTTER

Steps:

• Preheat oven to 350°. Lay the bread slices flat on a baking sheet, and toast them in the oven for 4 minutes, turn the slices over, and toast for another 4 minutes or so, until they're light gold. Cool the toasts on a wire rack.
• If using a fresh truffle, brush it clean with a kitchen towel or vegetable brush. With a sharp vegetable peeler, shave off any tough bits from the exterior of the truffle (save these for sauces or other cooked dishes). Jarred truffles will be ready to use, without cleaning or trimming.
• Grate the truffle on the fine holes of a grater, reserving a small solid piece. Put the butter and anchovies in the mini-food processor, and pulse until smooth. Fold in the grated truffle.
• Spread the butter on the cooled crostini. Grate the reserved piece of truffle over the crostini, giving each one a dusting of truffle. Serve immediately.

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.

CARPACCIO ON CROSTINI WITH ARUGULA RECIPE

Steps:

• 1.Wrap each piece of beef in foil and chill in the freezer for 1to 2 hours, until about to freeze. 2. Whisk together the olive oil and lemon juice. Remove the beef from the freezer, unwrap, and slice paper-thin. Flatten the slices by pounding them between two pieces of waxed paper. Cut the slices into 1-1/2" pieces. 3. Tear the arugula leaves into pieces and place a piece on each crostini. Top with a piece of beef and drizzle on a Iirtle of the olive oil and lemon dressing. Sprinkle with salt and pepper and garnish with the Parmigiano Reggiano shavings. Crostini: 1. Slice the baguettes into 1/2" slices. 2. Set under pre-heated broiler and toast until lightly browned on both sides. If serving the same day, rub the bread slices with 1to 2 large garlic cloves, sliced in half lengthwise, then brush with 2 to 3 tbsp (25 to 45. ml) olive oil. If making in advance, let cool, then keep in an airtight container for up to two days. Rub with garlic and brush with olive oil before topping.