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Receta Beef Carpaccio With A Horseradish And Grainy Mustard Cream
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Ingredientes
- 1/2 lb beef, tenderloin
- 1 Tbsp. rice vinegar
- 1 Tbsp. aged sherry vinegar
- 1 clv garlic, chopped
- 3 Tbsp. liquid removed capers, rinsed, finely minced
- 2 Tbsp. chopped shallot
- 2 Tbsp. Dijon mustard
- 1/2 c. Italian parsley
- 1 Tbsp. rosemary, finely minced
- 2 Tbsp. fresh thyme leaves
- 5 Tbsp. extra virgin olive oil
- 1 loaf pumpernickel bread Horseradish Cream
- 3/4 c. creme fraiche
- 1 Tbsp. prepared creamed horseradish
- 1 Tbsp. grainy mustard
Direcciones
- In a food processor, add in vinegars, garlic, capers, shallots, herbs and dijon. Process while slowly adding extra virgin olive oil till creamy.
- Season tenderloin with salt and freshly grnd pepper. In a large fry pan over high heat add in a little oil and sear tenderloin on each side for 10 seconds. Remove from heat and roll in marinade. Set aside and allow to cold.
- Wrap marinaded beef in plastic wrap and twist ends to make a tight cylindrical shape. Chill for at least 1 hour.
- Horseradish Cream:In a food processor or possibly in a bowl with a whisk mix together creme fraiche, horseradish and grainy mustard. Season with a little salt and chill till ready to use.
- To Assemble:Thinly slice pumpernickel bread. Spread with a little butter and put aside. Remove plastic wrap from beef and slice no thicker than 1/16 inch. Place on top of bread and spoon over a little horseradish cream. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 4 servings | |
| Calories 286 | |
| Calories from Fat 231 | 81% |
| Total Fat 26.02g | 33% |
| Saturated Fat 5.89g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 323mg | 13% |
| Potassium 249mg | 7% |
| Total Carbs 3.32g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.47g | 0% |
| Protein 10.3g | 16% |
