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Beef Carpaccio, Rocket & Gorganzola

100_1582

rating

  • Current rating: 4.0/5
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2 ratings
10
prepare
0
cook
4
serves

INGREDIENTS

16 oz beef tenderloin, lean, 1/8" lean, all grades, cleaned
.5 cup heavy cream
2 oz blue cheese, gogranzola
3.0000000000 ounce arugula, cleaned
2 ounce Extra Virgin Olive oil
1 tbsp balsamic vinegar
0.5000000000 ounce parmesan cheese, bits

INSTRUCTIONS

  1. 1
    Clean the filet and cut into easy to manage pieces, wrap in cling wrap and freeze.
  2. 2
    Blitz Gorganzola with liquid cream until smooth consistency and season to taste.
  3. 3
    Clean the arugula(rocket), place in a bowl and toss with vinegar, olive oil and parm bits.
  4. 4
    On a meat Slicer, slice the frozen beef and arrange on cling wrap to cover the bottom.
  5. 5
    Place your dressed salad in the center of the meat evenly and roll.
  6. 6
    To plate, place a spoonfull of gorganzola sauce on a plate and spread. Arrange three rolls per order and place additional salad over the top.
  7. 7
    Add more shaved parm and olive oil for service.

recipe search tags

Meals/Courses
cuisines European, Italian

LindaHall

LindaHall
May 12, 2011 08:22 CDT

I throw my tenderloins into the freezer for about 15 minutes before slicing them.  I find that having a little bit of extra firmness helps me to get good, even, thin slices.

 

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