Beef Carpaccio Salad

September 2, 2008 at 4:14 pm Leave a comment

My husband and I went to an amazing restaurant to celebrate our 1 year wedding anniversary.  The Painted Lady was the best dining experience we have had and we are constantly talking/dreaming about that meal.  We opted for the 6 course grand tasting menu, although I was a little uncertain about the veal carpaccio…basically raw meat.  I was pleasantly surprised when I took my first bite…the flavor was amazing and it was a very lite refreshing first course.  Serve this at your next dinner party, and you’re sure to get compliments.

1 beef filet, cut from the small end of the tenderloin
1 cup small greens
vinaigrette
salt/pepper

Season the piece of meat with salt and pepper. In a hot pan, coated with olive oil, sear the meat on both sides for about a minutes. Sear the meat on all sides as well. We are not trying to cook the meat here, just making sure all meat that was exposed to the air is being quickly seared (this will kill any bacteria that may be present). Once the meat is seared, cool at room temperature for 15 minutes and then wrap in plastic wrap and place in the freezer for 1-2 hours. This will make slicing much easier.

At this time, put the plates you will be serving the salad on in the fridge, to chill.

Once the meat has been in the freezer for 1-2 hours, remove, and slice 1/4-1/8 inch slices. Put each slice between plastic wrap and gently pound with a mallet until the meat is extremely thin, but not breaking. Repeat until all meat is sliced and thinned out.

Prepare your salad greens with a vinaigrette.

Remove chilled plates and lay the slices of meat, overlapping, around the parameter of the plate. Place a small amount of greens in the middle, making sure the beef is still visible.
Serve immediately.

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