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Beef Carpaccio with a Horseradish and Grainy Mustard Cream

Food Network Canada
YIELDS
4 servings
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Ingredients

Beef Carpaccio

½
lb(s) beef, tenderloin
1
Tbsp rice vinegar
1
Tbsp aged sherry vinegar
1
clove garlic, minced
3
Tbsp drained capers, rinsed, finely chopped
2
Tbsp minced shallot
2
Tbsp Dijon mustard
½
cup Italian parsley
1
Tbsp rosemary, finely chopped
2
Tbsp fresh thyme leaves
5
Tbsp olive oil
1
loaf pumpernickel bread

Horseradish Cream

¾
cup creme fraiche
1
Tbsp prepared creamed horseradish
1
Tbsp grainy mustard
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Directions

Step 1

In a food processor, add vinegars, garlic, capers, shallots, herbs and dijon. Process while slowly adding olive oil until creamy.

Step 2

Season tenderloin with salt and freshly ground pepper. In a large fry pan over high heat add a little oil and sear tenderloin on each side for 10 seconds. Remove from heat and roll in marinade. Set aside and allow to cool.

Step 3

Wrap marinaded beef in plastic wrap and twist ends to make a tight cylindrical shape. Refrigerate for at least 1 hour.

Step 4

In a food processor or in a bowl with a whisk mix together crème fraiche, horseradish and grainy mustard. Season with a little salt and refrigerate until ready to use.

Step 5

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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