Easy Beef Carpaccio With Arugula Recipes

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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.

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