Beef Carpaccio with Arugula
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This recipe makes 8 servings
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.)
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
- Keywords : Appetizers; Beef; Capers; Skillet; Freeze; Make-Ahead; Parmesan;
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