Beef Carpaccio With Preserved Pecorino Sardo And Arugula Recipes

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BEEF CARPACCIO



Beef Carpaccio image

Provided by Alton Brown

Categories     appetizer

Time 2h35m

Yield 4 servings

Number Of Ingredients 6

8 to 10 ounces beef tenderloin from the tip end of the roast
4 handfuls arugula or mixed greens
Your favorite vinaigrette
Kosher salt
Freshly ground black pepper
Shaved Parmesan

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.

BEEF CARPACCIO



Beef Carpaccio image

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

1 pound beef tenderloin
4 cups neutral oil, such as vegetable or canola oil
1 large russet potato, peeled, cut into 2 1/2-inch-by-1/4-inch matchsticks and soaked in water
Kosher salt and freshly ground black pepper
Black- or white-truffle oil, for drizzling
2 cups arugula (about 1 1/2 ounces), washed and trimmed
1/2 lemon, juiced (about 1 1/2 tablespoons)
Extra-virgin olive oil, for drizzling
2 ounces Parmesan, shaved into curls with a Y-peeler

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.

BEEF CARPACCIO WITH PEARS AND ARUGULA



Beef Carpaccio with Pears and Arugula image

Arugula brings its crisp, peppery qualities to a plate of Forelle pears, beef carpaccio, and shaved Parmesan. Tossing the greens in olive oil and lemon juice creates a citrusy tart complement for the fruit; the lemon also keeps the pear creamy-looking.

Provided by Martha Stewart

Categories     Appetizers

Number Of Ingredients 7

1 whole beef tenderloin (about 1 pound)
1 tablespoon extra-virgin olive oil, plus more for drizzling
2 tablespoons plus 2 teaspoons freshly squeezed lemon juice, plus wedges for serving
Coarse salt and freshly ground pepper
3 Forelle pears (about 1 pound total)
6 ounces arugula, trimmed
4 ounces Parmesan cheese, shaved

Steps:

  • Wrap beef in plastic, and chill in freezer until firm, about 1 hour. Using a very sharp knife, cut beef across the grain into 1/8-inch-thick slices. Gently pound slices between pieces of waxed paper. Refrigerate beef slices between pieces of waxed paper 1 hour (up to 2 hours).
  • Whisk together oil, 2 teaspoons lemon juice, 1/2 teaspoon salt, and a pinch of pepper in a medium bowl; set aside.
  • Cut pears into 1/2-inch-thick wedges. Toss with 2 tablespoons lemon juice in a bowl. Arrange beef in a single layer on serving plates. Drizzle with oil, and season with salt and pepper.
  • Toss arugula with the dressing, and arrange over beef. Arrange pears over arugula. Top with Parmesan; drizzle with oil, and season with salt and pepper. Serve with lemon wedges.

BEEF CARPACCIO ROLLS WITH ARUGULA, MANCHEGO CHEESE AND BALSAMIC GLAZE



Beef Carpaccio Rolls with Arugula, Manchego Cheese and Balsamic Glaze image

Provided by Bobby Flay

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

Balsamic Glaze
2 cups balsamic vinegar
1 teaspoon honey
1/4 pound arugula, cleaned
1 tablespoon balsamic vinegar
2 teaspoons olive oil
Salt and freshly ground pepper
12 paper thin slices of beef round, pounded
12 paper thin slices Manchego cheese

Steps:

  • Bring balsamic vinegar to a boil in a medium saucepan over medium-high heat and reduce it to 1/2 cup, stir in the honey. Let cool.
  • Toss arugula with vinegar and oil and season with salt and pepper to taste. Lay out 1 slice of beef on a flat surface. Place 1 slice of cheese and two tablespoons of the arugula in the middle of the beef and roll up tightly. Repeat with the remaining beef. Place on platter and drizzle with balsamic reduction.

BEEF CARPACCIO



Beef Carpaccio image

Beef carpaccio is a very popular modern Italian appetizer that can double as a light meal. I first had carpaccio in a small restaurant in Paris and have been making it at home ever since. Cooking time is freezing time. From Alton Brown.

Provided by Ingy1171

Categories     Meat

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 6

8 -10 ounces beef tenderloin, from the tip end of the roast
4 cups arugula or 4 cups mixed greens
your favorite vinaigrette (amount to taste)
kosher salt
fresh ground black pepper
shaved parmesan cheese

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.

Nutrition Facts : Calories 171.3, Fat 11.7, SaturatedFat 4.6, Cholesterol 49.1, Sodium 39.1, Carbohydrate 0.7, Fiber 0.3, Sugar 0.4, Protein 14.9

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.

BEEF CARPACCIO WITH PRESERVED PECORINO SARDO AND ARUGULA



Beef Carpaccio with Preserved Pecorino Sardo and Arugula image

Two things you should know about me and carpaccio: First, I don't like carpaccio you can see through; I cut mine a little thicker, which gives it better texture and body. Second, I like my carpaccio loaded, the way some people think of nachos or pizza. Here I use some bococcini de pecorino that we keep in the restaurants and some tender baby arugula, but you could use shaved porcini mushrooms, shaved raw artichokes, or sautéed chanterelles-whatever you like. Just load it up.

Yield serves 4 as a first course

Number Of Ingredients 6

1 pound beef tenderloin
8 ounces baby arugula
1 tablespoon extra-virgin olive oil
2 teaspoons fresh lemon juice
Kosher salt and freshly cracked pepper
4 ounces Preserved Pecorino Sardo (page 218), plus 1 tablespoon marinating oil

Steps:

  • Trim the tenderloin of all visible fat and sinew. Wrap tightly in plastic and then place in the freezer for at least 2 hours, preferably overnight.
  • Pick the most tender and succulent tips from the arugula and place in a bowl. Toss with the olive oil and 1 teaspoon of the lemon juice.
  • Remove the tenderloin from the freezer and unwrap the plastic. Using your sharpest knife, slice the meat into 1/4-inch coins. Arrange the meat on a large platter in overlapping slices. Season generously with salt and cracked pepper. Dot the meat with the preserved pecorino and drizzle the marinating oil over all. Sprinkle with the remaining 1 teaspoon lemon juice. Mound the arugula in the center of the plate and serve.

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