29
Apr

BEEF CARPACCIO

Published by

0 Comments
BEEF CARPACCIO

IT TURNED SUDDENLY HOT IN L.A.  NOT IN THE MOOD FOR COOKING, I ASSEMBLED A BEEF CARPACCIO, A DISH WHICH MANAGES TO BE BOTH LIGHT AND, BECAUSE OF THE BEEF AND CHEESE, SATISFYING.  THIS RECIPE IS ALL ABOUT INGREDIENTS.   I USUALLY MAKE CARPACCIO WITH SIRLOIN BECAUSE IT IS FLAVORFUL WITH A TENDER BUT RESILIENT TEXTURE.  BUT I SPOTTED TWO GRASS-FED FILLETS MIGNONS ON SALE AT THE MARKET.  THE MEAT WAS DARK, ON THE VERGE OF TURNING.  GRASS FED BEEF IS ALSO TOUGHER THAN GRAIN FED WITH A MORE ASSERTIVE, MINERAL FLAVOR.  IT TURNED OUT TO BE THE PERFECT CHOICE.  BUT, PLEASE, EXPERIMENT WITH DIFFERENT CUTS.  FREE RANGE VEAL MIGHT BE A GOOD OPTION.  SINCE THE WILD ARUGULA IS PEPPERY, I USED A RATHER EXPENSIVE, FRUITY OLIVE OIL.  BEATEN VIGOROUSLY INTO THE LEMON JUICE IT EMULSIFIES, ADDING BODY TO THE DRESSING.  GENEROUS SLICES OF PARMESAN, A SCATTERING OF FRESH HERBS, YOU’VE SPARED YOU THE HEAT OF THE KITCHEN.  YOU COULD SERVE IT ON ITS OWN WITH A BAGUETTE OR ACCOMPANIED BY A COOL SOUP — POTATO AND LEEK, SORREL OR GAZPACHO.
Click here to download recipe

Share
Categories : MEAL OF THE WEEK,MEAT,RECENT RECIPES,SALADS

Comment on this Recipe