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Beef Carpaccio with Arugula

By The Canadian Living Test Kitchen

Tested till perfect

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Beef Carpaccio with Arugula

This recipe makes 8 servings

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Nutritional Info

Per serving: about -
cal 266
pro 18 g
total fat 20 g
sat. fat 5 g
carb 3 g
fibre 1 g
chol 40 mg
sodium 471 mg
% RDI: -
calcium 20
iron 21
vit A 14
vit C 15
folate 27

This demonstrates how simple and flavourful a dish can be with just quality ingredients. Use a vegetable peeler to shave the cheese into curls.

Ingredients

Preparation

In spice grinder or mortar and pestle, pound mustard seeds, peppercorns and fennel seeds until coarsely crushed.

Place beef on waxed paper; roll in spice mixture to coat. In large heavy skillet, heat about 1 tbsp (15 mL) of the oil over medium-high heat until smoking; sear beef all over until spices are just browned, about 45 seconds per side. Refrigerate meat until cold. Wrap tightly in plastic wrap and freeze until firm, about 2-1/2 hours.

Using sharp carving knife, slice beef as thinly as possible. Divide arugula decoratively among plates. Divide beef over top. Sprinkle with capers, cheese and salt ; drizzle with remaining oil. Serve with lemon wedges to squeeze over top. (Make-ahead: Cover and refrigerate up to 1 hour.)

Source : Canadian Living Magazine: December 2007

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