Roast Beef Carpaccio With Gorgonzola Potato Salad Recipes

BEEF CARPACCIO WITH POMEGRANATE

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.

ROASTED POTATOES WITH FENNEL AND GORGONZOLA

Steps:

• Preheat oven to 425 degrees.
• In a roasting pan, mix potatoes, fennel and onion.
• Drizzle in olive oil.
• Sprinkle with salt and pepper to taste.
• Toss to coat.
• Cook 25 minute.
• Add gorgonzola, being careful when mixing in so as to not "mash" the potatoes.
• Cook 8 more minutes, then set oven to broil.
• Broil 1-2 minute to brown and slightly crisp the potatoes.

ROAST BEEF AND POTATO SALAD

Steps:

• In a large bowl, combine beef, potatoes, green pepper, celery, onion and pimientos. Combine the next five ingredients; mix well. Pour over beef mixture and toss to coat. Cover and refrigerate for at least 1 hour. Serve on lettuce; sprinkle with parsley.

BACON & GORGONZOLA POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool., Meanwhile, in a large bowl, combine the mayonnaise, sour cream, onions, celery, 1 tablespoon chives, salt, pepper and sugar. Stir in cheese and 1/2 cup bacon bits. Fold in tomatoes and potatoes. Cover and refrigerate for at least 1 hour. Just before serving, sprinkle with remaining chives and bacon.

POTATO SALAD WITH BACON AND GORGONZOLA

Steps:

• Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes. Drain potatoes; return to same pot. Place over very low heat just until excess moisture evaporates, about 1 minute. Transfer hot potatoes to large bowl; Cool 10 minutes(minimum). Mix in 2 cups mayonnaise, low fat variety optional.
• Cook bacon in large heavy skillet over medium-high heat until brown and crisp. Transfer bacon to paper towels to drain. Cool bacon; crumble coarsely.
• Mix remaining 1/2 cup mayonnaise, cheese, green onions, parsley and half of bacon into potatoes. Season salad to taste with salt and peper (I prefer a mixture of white and cayenne pepper and seasoning salt) Sprinkle with remaining bacon. (Can be made 2 hours ahead. Let stand at cool room temperature.).