Tenderloin Carpaccio With Martha's Sauce |
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Prep Time: 60 Minutes Cook Time: 5 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Ed made carpaccio Super bowl Sunday and served it on toasted sour dough bread rounds spread with my roasted garlic butter, sprigs of arugula fr/ our garden, topped with slivers of Parmesan-Reggiano and a dollop of carpaccio sauce from Martha Stewart's Cookbook. This was devoured before the first play. So easy to prepare, yet oh-so elegant. This recipe makes much more sauce then you'll need but we keep it in the refrigerator and use it on/with lots of other dishes. It's great mixed with a little Stilton stuffed in cherry tomatoes! Ingredients:
6 ounces filet of beef |
sourdough bread, cut into rounds and lightly toasted |
2 ounces parmigiano-reggiano cheese, shaved |
1 cup arugula leaf |
1 garlic, bulb roasted and cooled |
1/2 cup unsalted butter |
2 tablespoons white vinegar |
6 cornichons |
1 cup flat leaf parsley, chopped |
1 garlic clove |
1 anchovy fillet |
1/4 cup capers, drained |
2 tablespoons onions, chopped |
2 1/2 tablespoons dijon mustard |
6 tablespoons olive oil |
Directions:
1. Place the filet in the freezer for about 1 hour, or until it is in between rock hard and soft frozen. The idea is to firm it up so it's easier to shave.
2. For the sauce, place all sauce ingredients, except the oil, in the bowl of a food processor and chop coarsely.
3. With the machine running, add the oil, drop by drop, until the mixture is creamy; do not overmix.
4. Refrigerate, tightly covered, until ready to use.
5. For the garlic butter, squeeze the roasted garlic into a bowl and mix well with butter that's at room temperature.
6. Remove the filet fr/ the freezer and using a mandolin, thinly slice the meat.
7. Lay the bread rounds out on a tray and spread lightly with the garlic butter.
8. Layer a leaf of arugula, followed by Parmesan, then the beef, and top with the sauce.
9. Serve and enjoy!
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