Tenderloin Carpaccio With Martha's Sauce

"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!"
 
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Ready In:
1hr 5mins
Ingredients:
15
Serves:
8
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ingredients

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directions

  • 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.
  • For the sauce, place all sauce ingredients, except the oil, in the bowl of a food processor and chop coarsely.
  • With the machine running, add the oil, drop by drop, until the mixture is creamy; do not overmix.
  • Refrigerate, tightly covered, until ready to use.
  • For the garlic butter, squeeze the roasted garlic into a bowl and mix well with butter that's at room temperature.
  • Remove the filet fr/ the freezer and using a mandolin, thinly slice the meat.
  • Lay the bread rounds out on a tray and spread lightly with the garlic butter.
  • Layer a leaf of arugula, followed by Parmesan, then the beef, and top with the sauce.
  • Serve and enjoy!

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RECIPE SUBMITTED BY

Realtor in both Louisiana and Mississippi Cooking destresses me.
 
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