STEAK CARPACCIO
Provided by Giada De Laurentiis
Categories appetizer
Time 14m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Tie the beef tenderloin with kitchen twine to help maintain its shape, then freeze the tenderloin until frozen (this ensures that the center stays rare when cooking a small piece of meat). Then, heat 1 tablespoon of oil in a heavy small skillet over high heat. Rub the frozen beef with salt and pepper. Add the beef to the hot skillet and sear on all sides, about 4 minutes total (the beef will be just barely seared on the outside but will remain rare). Freeze the beef until it is almost frozen, about 1 hour (this makes it easier to cut into very thin slices). Using a large sharp carving knife, slice the beef as thinly as possible. Arrange the arugula and Parmesan shavings on a serving platter and lay the beef slices on top. Drizzle with the remaining olive oil and lemon juice. Sprinkle with salt and pepper and serve.
- Alternative: Use 6 ounces of thinly-sliced bresaola instead of the tenderloin. Do not cook the bresaola. Serve it as you would the tenderloin, above.
PAINTED CHEF'S CLASSIC BEEF CARPACCIO
This is a variation on the Harry's Bar 1950's invention of carpaccio.
Provided by The Painted Chef
Categories Antipasto
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- In the container of a blender, combine the eggs, Dijon mustard, lemon juice, a pinch of salt and a dash of hot sauce. Cover and pulse to mix. Start the blender on medium speed and let run while pouring in the olive oil, and then the vegetable oil, in a thin continuous stream until the mixture is thick enough to coat the back of a metal spoon. Pour in the Worcestershire sauce and blend for about 10 seconds more. Taste and adjust salt if needed.
- Arrange the frozen beef on a serving plate in a semi-circle. Drizzle the sauce over the meat. Garnish with capers and freshly ground black pepper and squeeze a little lemon juice over the top. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 826.6 calories, Carbohydrate 7.4 g, Cholesterol 133.3 mg, Fat 84.1 g, Fiber 1.4 g, Protein 13.6 g, SaturatedFat 16.6 g, Sodium 387.5 mg, Sugar 1.8 g
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