Carpaccio With Arugula And Artichoke Dressing Recipes
BEEF CARPACCIO WITH PRESERVED PECORINO SARDO AND ARUGULA
Two things you should know about me and carpaccio: First, I don't like carpaccio you can see through; I cut mine a little thicker, which gives it better texture and body. Second, I like my carpaccio loaded, the way some people think of nachos or pizza. Here I use some bococcini de pecorino that we keep in the restaurants and some tender baby arugula, but you could use shaved porcini mushrooms, shaved raw artichokes, or sautéed chanterelles-whatever you like. Just load it up.
Yield serves 4 as a first course
Number Of Ingredients 6
Steps:
- Trim the tenderloin of all visible fat and sinew. Wrap tightly in plastic and then place in the freezer for at least 2 hours, preferably overnight.
- Pick the most tender and succulent tips from the arugula and place in a bowl. Toss with the olive oil and 1 teaspoon of the lemon juice.
- Remove the tenderloin from the freezer and unwrap the plastic. Using your sharpest knife, slice the meat into 1/4-inch coins. Arrange the meat on a large platter in overlapping slices. Season generously with salt and cracked pepper. Dot the meat with the preserved pecorino and drizzle the marinating oil over all. Sprinkle with the remaining 1 teaspoon lemon juice. Mound the arugula in the center of the plate and serve.
CARPACCIO WITH ARUGULA AND ARTICHOKE DRESSING
Categories Blender Appetizer Freeze/Chill Parmesan Beef Tenderloin Artichoke Arugula Chill Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 9
Steps:
- Freeze the beef, wrapped in a plastic wrap, for 1 hour, or until it is firm but not frozen solid, and with a very sharp knife cut it across the grain into 1/8-inch-thick slices. Arrange the slices about 3 inches apart on sheets of plastic wrap, cover them with additional sheets of plastic wrap, and with a rolling pin, roll the slices thin, testing the first rolled slice to make sure it is no too thin to be lifted from the plastic without tearing. Roll up the sheets of plastic loosely and chill the beef for at least 1 hour or up to 3 hours.
- In a blender purée the artichoke hearts with the vinegar, the lemon juice, and salt and pepper to taste, add the oil in a stream and 2 tablespoons warm water, and blend the mixture until it is emulsified.
- Divide the beef slices among 4 chilled plates, lining the plates with a single layer of the slices, and mound the arugula and the Parmesan curls in the center of each plate. Sprinkle each serving with the pepper to taste, drizzle some of the dressing over each serving, and serve the remaining dressing separately.
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