Beef Carpaccio with Arugula
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This demonstrates how simple and flavourful a dish can be with just quality ingredients. Use a vegetable peeler to shave the cheese into curls.
Servings: 8
Ingredients:
Beef Carpaccio with Arugula
Photography by Yvonne Duivenvoorden
| 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% |
Suggested Recipes
-
2 tsp (10 mL) each mustard seeds and black_peppercorns
1-1/2 tsp (7 mL) fennel seeds
1 lb (500 g) beef tenderloin premium oven roast
1/2 cup (125 mL) extra-virgin olive oil
8 cups (2 L) baby arugula
2 tbsp (25 mL) capers, drained and rinsed
3 oz (90 g) parmesan cheese, shaved
1 tsp (5 mL) sea salt or salt
lemon wedges
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.)
Tags:
Appetizers-Snacks-Hors-d#39;oeuvre; Meat-Beef; Vegetables; Cheese/Other Dairy; Skillet; Freeze or Refrigerate; Make-Ahead;
Source
Canadian Living Magazine: December 2007
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