After finding out we were hosting a wine and cheese party last night, I decided I needed to add a little more protein at the party. While thinking of what meats I could provide, I thought back to all the Good Eats episodes I've seen and decided to try something I've never attempted; Beef Carpaccio. Now some people might debate if this actually counts as "cooking", as there is no real cooking involved, but I decided if I also posted the recipe for my favorite vinaigrette, it would count as an entry on this blog. As a side note, raw beef is awesome and I now love arugula.
Ingredients
8 to 10 ounces beef tenderloin (I bought a 1/2 lb prime fillet Mignon)
4 handfuls arugula
Your favorite vinaigrette (see below)
Kosher salt
Freshly ground black pepper
Shaved Parmesan
Directions
Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces. Lay out sheets of plastic wrap and place each slice onto the plastic. Place in a circular fashion, so when you pound the meat, it will form one thin disc. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper, Parmesan and a drizzle of Olive Oil.
Vinaigrette:
1/2 cup Olive Oil
1/4 cup Sherry Vinegar (red wine vinegar also works)
1 T lemon juice
1 T honey
1 T Dijon mustard
1.5 t Worcestershire sauce (or the pick-a-peppa sauce from my rootbeer wing recipe)
1 small clove of garlic
1/2 t dried thyme
salt and pepper to taste
Place all ingredients except oil in a bowl and start whisking. Slowly stream in oil until emulsified. (store in fridge for up to 10 days.)
NICE!!!!! Very impressive dish. I don't think you have to cook anything to be able to post; as long as it is food related, you're ok. But there is one additional rule you are breaking. Rule: No one is allowed to own more than three cheese knives. I count four, not including any others not shown in the picture. That's a lot of cheese knives man. What is the other food on the table? I keep old jars of dijon mustard that have a little mustard still left in them to make my salad dressings in. Just put in all the additional ingredients and shake violently for a minute. Boom...salad dressing.
ReplyDeleteactually the other couple brought the extra cheese knives. we had prociutto and melon, meatballs, bread, and beth made some truffles.
ReplyDeleteYeah that's pretty much my go to dressing as well, cept I've never added worcehstire, maybe next time. Another vinagerette that's a little bit different is
ReplyDeleteMinced Shallot
Minced Garlic
Red wine or champagne vinegar
lemon juice
EVOO
Good amount of chopped cilantro
salt and pepper