CARPACCIO RECIPES

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BEEF CARPACCIO RECIPE | ALTON BROWN | FOOD NETWORK



Beef Carpaccio Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories     appetizer

Total Time 2 hours 35 minutes

Prep Time 35 minutes

Yield 4 servings

Number Of Ingredients 6

8 to 10 ounces beef tenderloin from the tip end of the roast
4 handfuls arugula or mixed greens
Your favorite vinaigrette
Kosher salt
Freshly ground black pepper
Shaved Parmesan

Steps:

  • Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
  • After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.

SMOKED SALMON CARPACCIO RECIPE | BBC GOOD FOOD



Smoked salmon carpaccio recipe | BBC Good Food image

James Martin's stunning seafood starter is guaranteed to impress at any dinner party - layer with beetroot, orange and tangy horseradish cream

Provided by James Martin

Categories     Starter

Total Time 30 minutes

Prep Time 30 minutes

Yield 4

Number Of Ingredients 10

50g radishes , finely sliced into rounds
2 tbsp white wine vinegar
1 tbsp strong horseradish
100g double cream , lightly whipped
400g smoked salmon , cut into long slices
100g cooked beetroot , finely sliced into rounds
2 oranges , peeled and segmented
2 preserved lemons , finely diced
handful of pea shoots
drizzle of extra virgin olive oil , to serve

Steps:

  • First, lightly pickle the radish slices by putting them in a small bowl with the vinegar for at least 30 mins. Meanwhile, mix the horseradish with the whipped cream in a small bowl and season with salt.
  • Lay 100g of the long salmon slices on 4 rectangular plates in a neat rectangle shape. Put 3 discs of beetroot on top of the salmon in different places. Arrange about 6 slices of the pickled radish around the salmon too. Add a few orange segments and some of the preserved lemon.
  • Next, shape the horseradish into quenelles by using 2 teaspoons to scoop and roll it. Put 3 quenelles on each plate. Finally, scatter with the pea shoots, and drizzle over a little oil before serving.

Nutrition Facts : Calories 318 calories, FatContent 18 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 9 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 2 grams fiber, ProteinContent 27 grams protein, SodiumContent 5 milligram of sodium

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