Steak Carpaccio Recipe | Giada De Laurentiis
Level: Simple
Makes: 2 servings
Total Time: 14 min (Prep: 10 min; Cooking: 4 min)
Nutrition Information (per serving)
Serving Size: 1/2 recipe
Calories: 495 Total Fat: 40 g Saturated Fat: 13 g Carbohydrates: 2 g Dietary Fiber: 1 g Sugar: 1 g Protein: 30 g Cholesterol: 122 mg Sodium: 461 mg
Ingredients
- 1 (10 oz) beef tenderloin
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 2 cups loosely packed fresh arugula or baby spinach
- 1/2 oz Parmesan, thinly shaved
- 2 tablespoons fresh lemon juice
Directions
- Tie the beef tenderloin with kitchen string so it keeps a uniform shape, then freeze until solid; this helps the center remain rare when searing.
- Place 1 tablespoon olive oil in a small heavy skillet and heat over high. Season the frozen tenderloin with salt and pepper and sear, turning to brown all sides, about 4 minutes total the outside should be browned while the interior stays rare.
- Return the steak to the freezer until nearly firm (about 1 hour) to make slicing easier. Using a large, sharp carving knife, slice the beef as thinly as possible.
- On a serving plate, spread the arugula and Parmesan shavings and arrange the thin beef slices on top. Drizzle with the remaining olive oil and lemon juice, finish with a pinch of salt and black pepper, and serve immediately.
- Variation: Substitute 6 ounces of very thinly sliced bresaola for the beef; bresaola is ready-to-eat, so no cooking is required. Arrange and serve the same way.
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