Beef Carpaccio with Orange-Olive Salsa and Shaved Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Partially freezing the tenderloin after searing it makes slicing easier. Ingredients:
2 large navel oranges |
1/2 cup diced red onion |
1/2 cup pitted kalamata olives |
1/4 cup chopped fresh parsley |
2 tablespoons olive oil |
1 garlic clove, minced |
1/2 teaspoon hungarian sweet paprika |
1/2 teaspoon ground cumin |
1/8 teaspoon cayenne pepper |
2 teaspoons whole black peppercorns |
2 teaspoons fennel seeds |
1 teaspoon white peppercorns |
1 teaspoon coarse kosher salt |
1 1/2 teaspoons dried lavender blossoms (optional) |
4 tablespoons olive oil |
1 1 1/4-pound trimmed beef tenderloin |
2 cups lightly packed fresh arugula |
1 2-ounce wedge aged gouda cheese, shaved using vegetable peeler |
Directions:
1. For salsa: Using small sharp knife, cut off peel and white pith from oranges. Working over medium bowl, cut between membranes to release sections. Cut each section crosswise into 4 pieces and add to bowl. Mix in remaining ingredients. Cover; chill at least 1 hour and up to 4 hours.
2. For carpaccio: Combine first 4 ingredients and lavender, if using, in mortar and coarsely crush with pestle (or place in resealable plastic bag and coarsely crush with rolling pin).
3. Rub 1 tablespoon oil over beef, then coat beef with spice mixture. Let stand 1 hour at room temperature.
4. Heat 3 tablespoons oil in heavy large skillet over high heat. Add beef and sear on all sides, turning every 2 minutes, about 12 minutes total (beef will be rare in center). Chill until cold, then wrap in plastic and freeze 1 hour.
5. Slice meat as thinly as possible (sliced meat can be pounded between layers of waxed paper until paper-thin, if desired). Toss arugula with juices from salsa and mound on platter. Top with salsa. Surround with meat and cheese.
6. *Available at natural foods stores.
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