Crusted Beef Carpaccio With Parmesan Recipes

PARMESAN HERB-CRUSTED BEEF WITH LEMONY ARUGULA

Steps:

• Cook the steaks: Combine the breadcrumbs, 1/4 cup of the Parmesan, and parsley in a bowl.
• Put the flour in another bowl, and beat eggs in a third bowl. Set the three bowls side by side, flour, eggs, breadcrumbs.
• Season the steaks with salt and pepper. Lightly coat both sides with the flour and dredge steaks first in the egg and then in the breadcrumb mixture. Repeat this with all steaks.
• Heat a large nonstick skillet over medium-high heat; add 2 tablespoons of the oil and cook half of the steaks in a single layer for 2 minutes on each side. Repeat with the remaining oil and steaks. Set aside on a plate tented with kitchen foil and let rest for 5 minutes.
• Make the arugula salad: In a bowl, toss together ingredients for arugula salad.
• To serve: Top each steak with arugula salad.

SEARED ENCRUSTED CARPACCIO OF BEEF

Steps:

• Pound the coriander seeds in a pestle and mortar, then mix the chopped rosemary, salt, pepper and oregano and sprinkle on a board or work surface. Roll and press the fillet of beef over this, making sure the meat is completely covered with the coating. In a very hot, ridged pan, or on a barbecue, sear off the meat for around 5 minutes until brown and slightly crisp on all sides. Remove from the pan. Allow it to rest for 5 minutes before slicing as thinly as possible and lay the sliced beef on a large plate. Gather the ginger slices and slice finely across into little delicate matchsticks. Flick these randomly over the beef with the chiles, radishes and coriander. Drizzle with a very small amount of sesame oil, some soy sauce and freshly squeezed lime juice.;