Best Beef Carpaccio With Preserved Pecorino Sardo And Arugula Recipes

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BEEF CARPACCIO



Beef carpaccio image

Beef Carpaccio is a classic Italian salad made with beef fillet, arugula, Parmesan, lemon and olive oil. Its simplicity is perfection and makes for a beautiful and elegant spring/summer lunch.

Provided by Emily Kemp

Categories     Appetizer     Salad

Time 10m

Number Of Ingredients 6

~14 oz (400g) beef fillet
1/2 juice of a lemon
3 tbsp olive oil
2 large handfuls arugula/rocket
Parmesan (for shaving)
smoked sea salt flakes (or regular) and pepper (to season)

Steps:

  • Cut the beef fillet into thin slices. Place one slice of beef in between two sheets of baking parchment and pound thin using a meat mallet or rolling pin. Continue with the rest of the beef slices.
  • Arrange handfuls of rocket on serving plates or on one large plate and arrange the beef carpaccio slices on top.
  • Squeeze lemon juice over the the beef slices and then drizzle with olive oil. Finally top with shavings of Parmesan and a sprinkle of salt and pepper.

Nutrition Facts : Calories 293 kcal, ServingSize 1 serving

FILET OF BEEF CARPACCIO



Filet of Beef Carpaccio image

Provided by Ina Garten

Categories     appetizer

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 13

1 1/4 pounds filet of beef, trimmed and tied
3/4 cup good olive oil, plus extra for the beef
Kosher salt and freshly ground black pepper
2 extra-large egg yolks, at room temperature
2 teaspoons good Dijon mustard, at room temperature
1 tablespoon chopped garlic (3 cloves)
2 anchovy fillets, drained
1/2 cup freshly squeezed lemon juice, at room temperature (2 to 3 lemons)
1/4 cup canola oil
1/2 cup freshly grated Italian Parmesan cheese, plus shaved Parmesan for garnish
2 tablespoons capers, drained
3 cups baby arugula
Flaked sea salt, such as Maldon, for sprinkling

Steps:

  • Rub the beef with olive oil and sprinkle all over with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Heat a saute pan over high heat and sear the filet on all sides, turning it with tongs. Wrap the beef in plastic wrap and freeze for 2 hours, turning once to freeze evenly.
  • Meanwhile, place the egg yolks, mustard, garlic, anchovies, lemon juice, 2 1/2 teaspoons kosher salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process for 15 seconds. Combine the 3/4 cup olive oil and the canola oil in a glass measuring cup. With the food processor running, slowly pour the oils down the feed tube in a thin stream. Add the grated Parmesan and pulse to combine.
  • Remove the string from the beef and slice it very thin with a sharp slicing or smoked salmon knife. Place 5 slices on each dinner plate in a single layer. Drizzle the beef generously with the dressing and (in this order) sprinkle with the capers, kosher salt, pepper, arugula, shaved
  • Parmesan, and sea salt. Serve at room temperature with a pitcher of extra dressing on the side.

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 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 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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