Beef Carpaccio With Garlic Aioli And Watercress Recipes

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BEEF CARPACCIO WITH GARLIC AIOLI AND WATERCRESS



Beef Carpaccio With Garlic Aioli And Watercress image

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

1 lb beef sirloin
4 cloves garlic, peeled
1 large egg
1 egg yolk
1 teaspoon lemon juice
1 cup olive oil
2 cups fresh washed and dried watercress, chopped
salt and black pepper

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



Pan Seared Beef Carpaccio with Potato Chips, Fried Capers and Lemon Aioli image

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

1 tablespoon crushed coriander seeds
1 tablespoon crushed cumin seeds
1 tablespoon crushed mustard seeds
1 tablespoon kosher salt
1 tablespoon cracked black pepper
1 (1 1/2-pound) beef tenderloin
2 tablespoons canola oil
1 clove garlic
1 teaspoon kosher salt
1 teaspoon Dijon mustard
1 egg
1 cup olive oil
Juice and zest of 1/2 lemon
Kosher salt and cracked pepper
3 Yukon Gold potatoes, very thinly sliced
2 tablespoons kosher salt
1/4 cup small capers
Vegetable oil, for frying
4 cups baby spinach
3 tablespoons extra-virgin olive oil
Kosher salt and cracked pepper
1 tablespoon minced fresh chives

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



Seared Carpaccio of Beef with roasted Baby Beets, Creamed Horseradish, Watercress and Parmesan image

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

1 1/2 pounds (680 grams) baby beetroots
Olive oil
Approximately 10 tablespoons balsamic vinegar
Salt and freshly ground black pepper
1 handful fresh rosemary, finely chopped
3 1/2 pound (1.5 kilogram) fillet of beef
3 1/2 ounces (100 grams) freshly grated or creamed horseradish
7 ounces (200 grams) creme fraiche
1 lemon, juiced, or white wine vinegar
3 good handfuls watercress
3 1/2 ounces (100 grams) shaved Parmesan

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



Beef Carpaccio image

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

2 lbs topside of aberdeen angus beef or 2 lbs prime rib roast
fresh ground black pepper, to taste
2 ounces parmesan cheese
1/2 cup balsamic vinegar
5 tablespoons soy sauce
5 tablespoons Worcestershire sauce
4 garlic cloves, chopped
1 bunch fresh basil
1/2 bunch fresh thyme
15 black peppercorns, crushed
1 1/4 cups dry white wine
2 1/2 cups olive oil
1 tablespoon coarse sea salt

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



Beef Carpaccio with Orange-Olive Salsa and Shaved Cheese image

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

Orange-Olive salsa
2 large navel oranges
1/2 cup diced red onion
1/2 cup pitted Kalamata olives
1/4 cup chopped fresh parsley
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon Hungarian sweet paprika
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
Carpaccio
2 teaspoons whole black peppercorns
2 teaspoons fennel seeds
1 teaspoon white peppercorns
1 teaspoon coarse kosher salt
1 1/2 teaspoons dried lavender blossoms (optional)*
4 tablespoons olive oil
1 1 1/4-pound trimmed beef tenderloin
2 cups lightly packed fresh arugula
1 2-ounce wedge aged Gouda cheese, shaved using vegetable peeler

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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Top Asked Questions

Can you make Carpaccio at home?
Making carpaccio at home is very easy, as long as you have the right meat. You can either find a butcher who knows how to cut carpaccio properly, or you can do it yourself. The trick is to half-freeze the meat and use a very sharp knife to slice it very thinly.
How do you cut Carpaccio meat?
You can either find a butcher who knows how to cut carpaccio properly, or you can do it yourself. The trick is to half-freeze the meat and use a very sharp knife to slice it very thinly. You can then gently pound the sliced meat to get it as thin as possible. For best results, use beef fillet.
What is Carpaccio?
Traditionally, it is a dish of thinly sliced raw meat or fish served with a salad and a vinaigrette or a sauce. Italians often eat it during the warmer months of the year. Carpaccio was invented in the 1950s by Giuseppe Cipriani from Harry's Bar in Venice and it soon became very popular.
How do you thin out Carpaccio?
Place each slice between 2 pieces of greaseproof paper and gently beat with a rolling pin or mallet to thin out the slices even more. Store the in the fridge until ready to serve Arrange the thinly sliced carpaccio on a plate and drizzle half the vinaigrette over it.

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