BEEF CARPACCIO WITH GARLIC AIOLI AND WATERCRESS
Carpaccio of beef was created by Giuseppe Cipriani of Harry's Bar in Venice, and has become famous throughout the world as being typical of modern Italian cuisine. There are an unlimited number of variations of this dish, but often the simpler the better. This variation tops the tender beef slices with crisp, vibrant watercress and a drizzle of garlicky aioli sauce to finish. Serve as a light lunch dish, or as an appetizer.
Provided by Poppy
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- If slicing yourself, use an electric carving knife and cut the beef into paper thin slices.
- Saute beef in 2 tsp oil for 2 minutes.
- Arrange the watercress on plates, and top with the beef slices.
- To make the garlic aioli, place the garlic and eggs in a blender.
- Pulse to combine.
- Begin to slowly add the oil into the blender top while it is blending to create a thick emulsion.
- Once thick, remove from the blender, and add the lemon juice, salt and pepper.
- Drizzle the sauce over the carpaccio on the plates.
- Serve.
Nutrition Facts : Calories 1544.2, Fat 149.3, SaturatedFat 31.1, Cholesterol 352.1, Sodium 176, Carbohydrate 3.1, Fiber 0.3, Sugar 0.4, Protein 48.7
PAN SEARED BEEF CARPACCIO WITH POTATO CHIPS, FRIED CAPERS AND LEMON AIOLI
Try Chuck Hughes' irresistible Beef Carpaccio with crispy potato chips, fried capers and a creamy lemon aioli.
Provided by Chuck Hughes
Time 30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the beef carpaccio: In a small bowl, mix the spices together. Completely coat the beef with the spice mix. In a pan, heat the oil over medium-high heat and sear the beef on all sides until golden brown and crusted, about 2 minutes on each side.
- Wrap the tenderloin in plastic wrap and place in the refrigerator until ready to slice.
- For the aioli: With the back of a knife, crush the garlic. Place in a bowl with 1 teaspoon salt and the Dijon mustard. Add the egg and whisk to blend. Slowly whisk in the oil, a little at a time, until all the oil is mixed in and the aioli emulsifies and becomes thick and creamy. Add the lemon juice and zest. If you need to thin the sauce, add water until you get the consistency you like. Season with salt and pepper. Keep refrigerated until ready to use. (Use within 24 hours.)
- For the chips and capers: Rinse the potato slices under cold water and put them in a large bowl with the salt. Rinsing the potatoes will ensure they don't change color and will remove some of the starch. Add cold water to cover and set aside. (The longer the potatoes stay in the water, the crispier they will be when you fry them.)
- Drain the potatoes from the water and pat dry between paper towels. Dry off the capers with a paper towel and set aside.
- Using a deep fryer, heat the oil to 350 degrees F. Working in small batches, fry the potato chips, stirring a few times, until golden, about 2 minutes. Transfer the potato chips to paper towels to drain excess oil. Sprinkle with salt and reserve.
- Fry the capers until golden, 30 to 45 seconds. Reserve on paper towels to drain.
- Take the beef out of the refrigerator. Using a very sharp knife, cut slices as thinly as you can.
- Mix the baby spinach with the olive oil. Season with salt and pepper.
- To serve: Plate the beef slices on individual plates, spoon the lemon aioli on the beef, garnish with the seasoned spianch, the potato chips, fried capers and chives.
SEARED CARPACCIO OF BEEF WITH ROASTED BABY BEETS, CREAMED HORSERADISH, WATERCRESS AND PARMESAN
The reason I like to make this dish is because, apart from being really quick and simple, it's a sociable feast where everyone can tuck in and help themselves. I love all that. I always serve this on a large plate in the middle of the table, with crusty bread and a glass of wine. Any leftovers are even more gorgeous the next day in a nice firm bap.
Provided by Jamie Oliver
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F (230 degrees C/gas 8).
- Wash and scrub the beets, trim the ends, and toss into a large piece of foil with a little oil, balsamic vinegar, and seasoning. Wrap and roast until tender. Cooking time depends on size.
- Mix the rosemary salt and pepper on a board. Roll and press the fillet of beef over this, making sure all sticks to the meat. In a very hot, ridged pan, or on a barbecue, sear the meat until brown and slightly crisp on all sides, around 5 minutes. Remove from the pan. Allow it to rest for 5 minutes, then slice it all up as thinly as you can. Lay the slices on a large plate.
- After preparing the beef, sprinkle the roasted beetroots randomly (whole, halved or quartered, depending on size) over the sliced meat. Now mix the horseradish and creme fraiche together. It has to be seasoned well, usually needing a little white wine vinegar or lemon juice. Dribble this over the beetroots. Dress some watercress with olive oil and lemon juice. Then scatter this, along with some small slivers of shaved Parmesan, all over the plate and get ready to tuck in!
BEEF CARPACCIO
This dish is from the 1950s in Harry's Bar, Venice, Italy and was named after the Italian painter Vittore Carpaccio, who was known for the reds and whites in his work. It was created on behalf of an aristocratic customer whose doctor had forbidden her to eat cooked meat. It has now become a favourite dish across the world. Cooking time is marinating time.
Provided by Member 610488
Categories Easy
Time P5DT20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- The beef should be totally cleaned of fat and sinew to leave you with between 1 1/2 - 1 3/4 lb of topside meat. Mix all the ingredients for the marinade, keeping a few leaves of basil for finish. Roll the beef in the marinade and leave to steep in the fridge for 4-5 days to achieve maximum flavor. The beef should be turned every day.
- After the marinating process, remove the meat to a baking sheet. The meat can now be frozen wrapped in plastic wrap and used later or even sliced from frozen. It can also be kept in the fridge wrapped in plastic wrap and sliced thinly with a sharp knife as you want it. The marinade should be sieved and used as the dressing. Chill until ready to plate.
- To serve the carpaccio, slice very thinly and place the slices on to a chilled plate, covering the whole surface. The remaining basil leaves can be chopped and added to the vinaigrette. Drizzle vinaigrette over the meat. Grind fresh black pepper on to the meat. The Parmesan can be sliced into shavings and laid on top or grated and served separately.
Nutrition Facts : Calories 2908.4, Fat 300, SaturatedFat 88, Cholesterol 237.2, Sodium 3499.6, Carbohydrate 14.5, Fiber 0.3, Sugar 8.1, Protein 26.9
BEEF CARPACCIO WITH ORANGE-OLIVE SALSA AND SHAVED CHEESE
Categories Beef Citrus Olive Appetizer Sauté Orange Winter Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes10 servings
Number Of Ingredients 20
Steps:
- For salsa:
- Using small sharp knife, cut off peel and white pith from oranges. Working over medium bowl, cut between membranes to release sections. Cut each section crosswise into 4 pieces and add to bowl. Mix in remaining ingredients. Cover; chill at least 1 hour and up to 4 hours.
- For carpaccio:
- Combine first 4 ingredients and lavender, if using, in mortar and coarsely crush with pestle (or place in resealable plastic bag and coarsely crush with rolling pin).
- Rub 1 tablespoon oil over beef, then coat beef with spice mixture. Let stand 1 hour at room temperature.
- Heat 3 tablespoons oil in heavy large skillet over high heat. Add beef and sear on all sides, turning every 2 minutes, about 12 minutes total (beef will be rare in center). Chill until cold, then wrap in plastic and freeze 1 hour.
- Slice meat as thinly as possible (sliced meat can be pounded between layers of waxed paper until paper-thin, if desired). Toss arugula with juices from salsa and mound on platter. Top with salsa. Surround with meat and cheese.
- *Available at natural foods stores.
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