Sunday, February 13, 2005

Beef Carpaccio

Carpaccio of beef was created in Venice, and has become famous throughout the world as being typical of modern Italian cuisine.

There are many variations of sauce used to drizzle over the paper thin slices of raw beef, but a simpler presentation would be to use peppery arugula, shaved parmesan cheese, extra virgin olive oil and a squeeze of lemon. There are oher variations which use sauces of a similar nature to what they still serve in the place of origin. If possible, to make things easier, ask your butcher to slice the beef for you in paper thin slices. Or, Partially freeze the beef, and slice it by hand yourself with a razor sharp knife.

This meal serves wonderfully as a light lunch or as an appetizer for dinner.

1 Pound Beef tenderloin, bright red
2 Cups Fresh, washed and Dried Arugula Leaves
A Wedge Of Parmesan Cheese
1/3 Cup Extra Virgin Olive Oil
Salt and Cracked Black Pepper
Lemon Wedges

Arrange the arugula leaves on individual plates, and lay the beef on top. Drizzle with the olive oil, and season with the salt and pepper. Shave some of the parmesan cheese over the dish, and serve with a lemon wedge.

Sauce Variation:

If desired, simply arrange the carpaccio slices without the above ingredients, and drizzle with the following sauce.

1 Egg Yolk
1 Cup Of Olive Oil
Juice Of 1 Lemon
Salt & Pepper
1/2 teaspoon of dry mustard dissolved in 1 Teaspoon Warm Water
Dash Of Hot Pepper Sauce

Place the egg yolk in a blender with half the olive oil. Pulse to mix. Turn the blender on, and add the oil in a very slow stream. Add the lemon, mustard and seasonings. Pulse. Drizzle the sauce over the carpaccio slices and serve.

If you simply cannot stand the thought of raw beef, stir fry the slices in olive oil for no more than 10 seconds on high heat, but you'll be missing a real flavor treat.

Serve with slices of REAL garlic bread found on this BLOG, and a glass of slightly chilled Chianti wine.

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