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Updated Beef Carpaccio
Beef carpaccio is served raw. It can be chilled or served at room
temperature - I prefer room temperature.
When I first watched Jamie Oliver prepare beef carpaccio, I was
utterly impressed. Until then, I would never have considered
preparing
this dish or
even thinking of it as something interesting. This recipe is based
on his method and preparation, but you could create something even
more of your own using the basic technique. Note: Beef
tenderloin is a very expensive cut of meat. This is without doubt a
dish for very
special occasions.
My recipe is for a main course and would serve 4. If creating an
appetizer platter, you can adjust accordingly.
What you need
- 1 beef tenderloin portion of 2-2.5 lbs.
- 1 Tbl brown mustard seed
- 1 tsp Fennel seed
- 2-3 Tbl fresh rosemary or thyme leaves
- 2 tsp coarse black pepper (freshly ground)
- 1 tsp kosher salt
- Olive Oil
- 3/4 - 1 lb. asparagus
- 1/2 cup sour cream
- 1 Tbl prepared horseradish
- 1 mild red chili pepper (such as rocotillo) cut into 1/2 x 1/8 inch strips
- 2 green onions, thinly sliced on diagonal
- Shaved asiago, parmesan or crumbled bleu cheese (don't overdo if you use
bleu)
- Kosher salt
How to make it
- Remove beef from refrigerator and bring to room temperature (about 1
hour before cooking)
- Cut asparagus into 1/4 - 1/3 inch pieces on the diagonal
- Drizzle asparagus with a little olive oil and sauté with salt &
pepper until just tender - set aside
- Combine horseradish and sour cream - add kosher salt to taste
- In a mortar and pestle or spice grinder, crush the mustard and fennel
seed
- Combine mustard, fennel, rosemary, pepper and 1 tsp salt - place onto
a large board or piece of aluminum foil
- Heat a grill pan or ridged skillet over high heat - it must be very hot
- Roll room temperature beef in spice mixture, pressing into the meat
well around sides but leave ends un-spiced
- Lightly oil the grill pan/skillet
- Place beef on grill and sear very quickly on all sides - a
total time not more than 5
minutes
- Remove meat and let stand for 5 minutes
- Slice as thinly as possible
- On a very large platter, lay out beef slices in a single layer
- Dust lightly to taste with kosher salt
- Spread asparagus pieces randomly over the top
- Spoon a bit of the sour cream mixture here and there partially over
asparagus and partly over beef
- Sprinkle green onion and chili pieces over all
- Top with a scant amount of cheese randomly placed
Serve at room temperature accompanied with Caesar Salad or other very
simple salad.
You will not need a knife to enjoy this dish. The beef is extraordinarily
tender.
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