Carpaccio Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: BEEF FILET,
1/2 cup: EXTRA VIRGIN OR VERY,
LIGHT OLIVE OIL,
1/2 cup: LEMON JUICE,
1/4 cup: RED WINE,
1 tbsp: FRESH SHALLOTS, MINCED
2 tbsp: DRAINED CAPERS,
2 tbsp: CALVERTS CEDAR STREET GARLI,
2 tbsp: CHOPPED PARSLEY,
SALT,
4 ounce: FRESH MUSHROOMS, CLEANED AND
2 tbsp: FRESHLY GRATED PARMESAN CHEE,
Trim fat from beef, wrap in foil, and place in freezer for 30
minutes to facilitate slicing. While meat is in freezer, make
sauce by combining lemon juice, wine, shallots, capers, mustard,
and parsley. Gradually whisk in olive oil by pouring in as a,
small stream. Add salt and mushrooms and toss. Refrigerate for,
at least 20 minutes. Remove meat from freezer and with a very,
sharp thin knife slice on a diagonal into paper thin slices.,
Place beef slices on platter or individual plates. Top with sauce,
with additional sauce served on the side. Sprinkle parmesan,
cheese over the filet slices.,
Serves 2 as an entree, and 6 as an appetizer.
Recipe via Meal-Master (tm) v8.05
Directions:
Title: CARPACCIO & ARTICHOKE SALAD
Categories: Emeril, Salads, Meat/beef, Main dish
Yield: 4 Servings
MMMMM---------------------FOR THE CARPACCIO--------------------------
4 oz Filet mignon; cut in 1 oz
-steaks
2 tb Olive oil
1 Lemon
Salt and pepper
MMMMM--------------------FOR ARTICHOKE SALAD-------------------------
1 c Artichoke hearts; julienne
3 tb Extra-virgin olive oil
1/2 ts Garlic; minced
Salt and pepper
4 c Arugula
3 tb Extra-virgin olive oil
MMMMM--------------------------GARNISH-------------------------------
3 oz Parmigiano_Reggiano cheese
2 tb Parsley; chopped
Black pepper
Pound the slices of filet between 2 sheets of plastic wrap, with meat
mallet. For artichoke salad: Combine all ingredients together in a
small bowl, toss well and season with salt and pepper. In another
mixing bowl toss the arugula with the extra-virgin olive oil. Lay the
carpaccio down on the plate. Drizzle meat with olive oil and the
juice of the lemon. Season with salt and pepper. Mound the arugula
in the center of the meat. Sprinkle the artichoke salad around the
arugula. Garnish with shaved Parmigianao-Reggiano cheese, black
pepper and parsley.
Source: Essence of Emeril, #2326, TVFN formatted 4/28/96 by Lisa
Crawford
Source from luhu.jp
Categories: Emeril, Salads, Meat/beef, Main dish
Yield: 4 Servings
MMMMM---------------------FOR THE CARPACCIO--------------------------
4 oz Filet mignon; cut in 1 oz
-steaks
2 tb Olive oil
1 Lemon
Salt and pepper
MMMMM--------------------FOR ARTICHOKE SALAD-------------------------
1 c Artichoke hearts; julienne
3 tb Extra-virgin olive oil
1/2 ts Garlic; minced
Salt and pepper
4 c Arugula
3 tb Extra-virgin olive oil
MMMMM--------------------------GARNISH-------------------------------
3 oz Parmigiano_Reggiano cheese
2 tb Parsley; chopped
Black pepper
Pound the slices of filet between 2 sheets of plastic wrap, with meat
mallet. For artichoke salad: Combine all ingredients together in a
small bowl, toss well and season with salt and pepper. In another
mixing bowl toss the arugula with the extra-virgin olive oil. Lay the
carpaccio down on the plate. Drizzle meat with olive oil and the
juice of the lemon. Season with salt and pepper. Mound the arugula
in the center of the meat. Sprinkle the artichoke salad around the
arugula. Garnish with shaved Parmigianao-Reggiano cheese, black
pepper and parsley.
Source: Essence of Emeril, #2326, TVFN formatted 4/28/96 by Lisa
Crawford
Source from luhu.jp