Beef Carpaccio with Arugula

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Tested Till Perfect

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:

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%

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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