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Beef Carpaccio with Orange-Olive Salsa and Shaved Cheese


  • 2 navel oranges
  • 12 cup red onion (diced)
  • 12 cup kalamata olive (pitted)
  • 14 cup fresh parsley (chopped)
  • 2 tbsps olive oil
  • 1 garlic cloves (minced)
  • 12 tsp sweet paprika (hungarian)
  • 12 tsp ground cumin
  • 18 tsp cayenne pepper
  • 2 tsps black peppercorns
  • 2 tsps fennel seeds
  • 1 tsp peppercorns (white)
  • 1 tsp kosher salt (coarse)
  • 1 12 tsps dried lavender blossoms (optional)
  • 4 tbsps olive oil
  • 1 14 lbs beef tenderloin (trimmed)
  • 2 cups arugula (lightly packed fresh)
  • 2 ozs cheese (aged gouda, shaved using vegetable peeler)


  1. Using small sharp knife, cut off peel and white pith from oranges. Working over medium bowl, cut between membranes to release sections. Cut each section crosswise into 4 pieces and add to bowl. Mix in remaining ingredients. Cover; chill at least 1 hour and up to 4 hours.
  2. Combine first 4 ingredients and lavender, if using, in mortar and coarsely crush with pestle (or place in resealable plastic bag and coarsely crush with rolling pin).
  3. Rub 1 tablespoon oil over beef, then coat beef with spice mixture. Let stand 1 hour at room temperature.
  4. Heat 3 tablespoons oil in heavy large skillet over high heat. Add beef and sear on all sides, turning every 2 minutes, about 12 minutes total (beef will be rare in center). Chill until cold, then wrap in plastic and freeze 1 hour.
  5. Slice meat as thinly as possible (sliced meat can be pounded between layers of waxed paper until paper-thin, if desired). Toss arugula with juices from salsa and mound on platter. Top with salsa. Surround with meat and cheese.