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

Beef Carpaccio With Garlic Aioli And Watercress image

Provided by Poppy

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

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.