Beef Carpaccio with Arugula

Beef Carpaccio with Arugula Author: Canadian Living Credits: Beef Carpaccio with Arugula

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

  • Portion size 8 servings

Ingredients

  • 2 teaspoons mustard seeds
  • 2 teaspoons black peppercorn
  • 1 1/2 teaspoon fennel seeds
  • 1 lb beef tenderloin premium oven roast
  • 1/2 cup extra-virgin olive oil
  • 8 cups baby arugula leaf
  • 2 tablespoons caper drained and rinsed
  • 3 oz Parmesan cheese shaved
  • 1 teaspoon sea salt
  • 1 teaspoon salt
  • lemon wedges

Method

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.)

Nutritional facts Per serving: about

  • Sodium 471 mg
  • Protein 18 g
  • Calories 266.0
  • Total fat 20 g
  • Cholesterol 40 mg
  • Saturated fat 5 g
  • Total carbohydrate 3 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 27.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 20.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 14.0
  • Vitamin C 15.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Beef Carpaccio with Arugula