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Grilled ‘Carpaccio’ with Arugula

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Ingredients

Adjust Servings:
1/4 cup Pine nuts
1 lb Beef tenderloin
1 Lemon juice Juice of 1 lemon
2 Tbsp Olive oil the best you have
4 cups Baby arugula leaves
Salt
Black pepper
Shaved Parmesan cheese

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Grilled ‘Carpaccio’ with Arugula

Cuisine:

    Raw sliced beef with a masterful presentation has remained a golden standard on the menus of fancy restaurants for a really good while now, enticing diners to pay $15+ for a small quantity of meat and green additions. We believe we could help you ace this dish at home for a third of that price. Just make sure you possess a hot grill, as you could benefit from a brief sear on all sides that both adds texture and deeper flavor to the carpaccio while also making it more tender to chew for people who are not familiar with rare meat.

    • 15 minutes
    • Serves 4
    • Easy

    Ingredients

    Directions

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    The dish’s name is a reference to the world-famous Venetian painter Vittore Carpaccio. Raw meat, which is known for its vibrant and vivid colors, is strikingly similar to the painter’s pallet of choice.

     

    Giuseppe Cipriani, the famed owner of Harry’s Bar in the heart of Venice, is credited with the first genesis of carpaccio as a dish. It has been reported that he created the dish for one of his loyal customers and friend around 1950.

     

    A prominent Venetian countess, Amalia Nani Mocenigo. Directly inspired Cipriani to come up with the concept of a raw meat dish when her doctors forbade her from eating cooked meat for health purposes.

     

    The “Sermon of Saint Etienne,” which is currently on display at the Louvre Museum in Paris, is the Carpaccio painting that directly inspired Cipriani’s culinary creation.

     

    Carpaccio is a raw meat or fish dish that is still being served nowadays. Nonetheless, the term is often misused because it occasionally refers to octopus carpaccio, with the vague difference is that the red meat dish always benefits from a pre-cooking. In contrast, the octopus is never served raw.

     

    There’s another similarly named dish, the bresaola carpaccio. This is a beef charcuterie that is technically raw but cured, which is separate from the fresh meat used in conventional carpaccio.

     

    The carpaccio of Giuseppe Cipriani has been widely renowned and adopted outside of the Venetian area. The famous recipe has spread throughout the corners of the world due to the millions of tourists that are keen on visiting La Serenisima.

    Featured image:
    Beef Carpaccio
    by Scott Henderson @ flickr

     

    Steps

    1
    Done

    Preheat the grilling pan to a high temperature. While your grill is heating up, toast the pine nuts in an oiled-surface sauté pan over medium heat for approximately three minutes, or until nicely and thoroughly browned, as this will be their most juicy and crunchy state.

    2
    Done

    Season the tenderloins carefully with a mix of salt and pepper, then grill them for around two to three minutes on each side on the hottest area of the grill; wait until the outside is beautifully browned and the interior is still rare.

    3
    Done

    Allow five minutes to cool down before chopping into thin slices.

    4
    Done

    Season the arugula with salt and pepper and toss with the toasted pine nuts, olive oil, and lemon juice.

    5
    Done

    Flavor the beef slices with a sprinkle of salt and arrange them on a wide surface on each of the four plates.

    6
    Done

    In the middle of each surface, place a heaping of the arugula mixture and top with shaved Parmesan.

    7
    Done

    Serve immediately after

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