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Recipe: Carpaccio With Arugula And Artichoke Dressing
Similar Categories: Carpaccio, Arugula, Artichoke, Dressing
A 3/4-pound trimmed piece of
-beef fillet; (preferably
-cut from
; the thicker end of
; the fillet)
FOR THE DRESSING
1/3 c Chopped drained marinated
-artichoke
; hearts
1 tb Sherry vinegar or red-wine
-vinegar
2 tb Fresh lemon juice
1/4 c Olive oil; (preferably
; extra-virgin)
1 c Thinly sliced arugula;
-washed well and
; spun dry
20 Parmesan curls made by
-shaving a wedge of; or to
-taste
; Parmesan with a vegetable
-peeler
Freshly ground black pepper
-to taste
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 puree 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.
Serves 4.
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