Beef Carpaccio With Prosciutto Watercress Goat Cheese And Blood Orange Oil Recipes

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BEEF CARPACCIO WITH POMEGRANATE



Beef Carpaccio with Pomegranate image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 7

12 ounces whole beef tenderloin
Bunch of arugula, torn
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper
Parmigiano Reggiano cheese, shavings
1 cup pomegranate seeds
Juice of 1 lemon

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.

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

BEET CARPACCIO WITH GOAT CHEESE AND MINT VINAIGRETTE



Beet Carpaccio with Goat Cheese and Mint Vinaigrette image

Categories     Appetizer     Roast     Quick & Easy     Goat Cheese     Mint     Beet     Chive     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

12 2-inch beets, trimmed
1 cup crumbled soft fresh goat cheese (about 5 ounces)
2 tablespoons minced shallot
1/3 cup unseasoned rice vinegar
1/3 cup chopped fresh mint
1/4 cup walnut oil or olive oil
1 1/2 teaspoons sugar
1/4 cup chopped fresh chives

Steps:

  • Preheat oven to 350°F. Line rimmed baking sheet with foil. Place beets on sheet (if using both light- and dark-colored beets, place them on separate sheets to prevent discoloration). Sprinkle beets lightly with water. Cover tightly with foil. Bake until beets are tender when pierced with fork, about 40 minutes. Cool on sheet. Peel beets. (Can be prepared 1 day ahead. Place in resealable plastic bag; chill.)
  • Using cheese slicer or knife, slice beets very thinly. Slightly overlap slices on 6 plates, dividing equally. Sprinkle with cheese, then shallot, salt, and pepper. Whisk vinegar, mint, oil, and sugar in small bowl. Season with salt and pepper. Drizzle over beets. Sprinkle with chives.

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



Beef Carpaccio image

Provided by David Tanis

Categories     easy, quick, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 large shallot
2 tablespoons red wine vinegar
Salt and pepper
6 ounces lean beef, like tenderloin or top round
4 anchovy fillets, rinsed (optional)
1 teaspoon capers, rinsed
1 small fennel bulb, very thinly sliced
A few arugula or parsley leaves
2 teaspoons finely chopped chives
Fruity extra-virgin olive oil, for drizzling
1 ounce Parmesan cheese, for garnish
Lemon wedges, for serving

Steps:

  • Peel shallot, cut in thick slices and place in a small bowl. Add red wine vinegar and a pinch of salt. Toss and let marinate for at least 10 minutes.
  • Cut beef into four 1 1/2-ounce slices. Trim away any fat or gristle. Put each slice between 2 layers of heavy-duty plastic wrap or parchment. Gently pound beef flat with a meat mallet to a thickness of about 1/16 inch and a diameter of about 6 inches. Refrigerate flattened slices for a few minutes, until chilled (do not remove plastic). May prepare up to this point several hours ahead.
  • To serve, peel top layer of plastic from each slice. Invert each slice onto a chilled plate. Peel away remaining plastic. Top each slice with some pickled shallot, an anchovy, capers, fennel, arugula and chives. Season each portion with salt and pepper and drizzle generously with olive oil (about 1 tablespoon). With a vegetable peeler, shave Parmesan into curls. Garnish carpaccio with Parmesan and lemon wedges and serve immediately.

Nutrition Facts : @context http, Calories 102, UnsaturatedFat 2 grams, Carbohydrate 7 grams, Fat 4 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 268 milligrams, Sugar 3 grams

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 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

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