Monday, April 4, 2011

Beef Carpaccio with Miso Arugula Salad

So I have to admit that this blog is one part rant and one part food and health. However I wholeheartedly hope it is 100% recipes for better living.

This one is dedicated to how much I hate people. Please don't misunderstand. I love my friends, my family and I'd die for them. Why? because the ones worth loving are wonderful and its what Jesus would do. I'm talking about those naysayers. Those who think they know you, the ones who give you bad advice about your hair because their jealous of you. PEOPLE STOP YOUR SHENANIGANS!

Living a healthy life is knowing when to say no to the "others." One thing I've learned is to be patient with those who supply you with advice, but ultimately to listen to your gut.

Being dependent on someone else's opinion of you can cause a lot of problems. Let's say you want to eat healthy and you've been given the know of what to eat to achieve this. I guarantee there will be some co-worker who will be the first to tell you that just ONE little bite of cookie won't kill you. Politely turn to this person and tell them to shove it.

An example of this is someone who recently said to me, "oh my gosh you are crazy, you are losing too much weight, your eating TOO healthy!" --ok stick thin person I no longer like, you just said its a crime to be too healthy..hmm...

YOU know whats good for you. And you know how to take care of yourself. So while at first it can seem lonely, to diet and exercise alone...but once you start to yield results you'll feel happy and realize there is nothing greater then to invest in one self. One last thing to remember is to always keep an open mind. Soon after I know you'll find new friends who will come along and give you the exact support you need. People who share your love for health and happiness...these are the people you need to surround yourself with.

I spotted this recipe inspired by this thought. The thing, is beef carpaccio is nothing new, but its not something people eat everyday--in fact most would stare at me and give me that " is that safe?" look..but I think the friends in my life, those I'd drive hours for? They'd share a plate with me. In fact they'd be the one ordering it.

There are many, many verities of this but this is the one I tried and loved. For those of you who don't know Carpaccio is the Italian's method of preparing a raw meat anti-pasta. \ dish was named Carpaccio by Giuseppe Cipriani, in reference to the Venetian painter Vittore Carpaccio, because the colors of the dish reminded him of paintings by Carpaccio

Beef Carpaccio with Arugula and Frisee salad

6 oz. beef tenderloin
2 tsp. olive oil,
a few drops truffle oil,
the juice of 1/4 lemon,
1 pinch fresh basil, chopped,
1 oz. Parmesan shavings,
1 tsp. sweet balsamic reduction,
salt to freshly ground black pepper to taste.

a hand full of arugula and sprigs of frisee


This recipe is for one entree or two appetizer servings of beef carpaccio:

-Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.

-After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces.

-Lay out sheets of plastic wrap and place each slice onto the plastic.

-Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin. -Keep two dinner plates in the fridge and take them out before serving. -Arrange the carpaccio in the plates in the form of a flower - Mix together the olive oil, truffle oil, lemon juice, fresh basil, salt and pepper, and brush it over the carpaccio.

Top with the Parmesan shavings.
Drizzle some sweet balsamic reduction on the edges of the Carpaccio plate for decoration.

**some choose to sear the tenderloin first before slicing. this is up to you, i prefer the rawamazingness. But if its your first time and your a bit timid about raw beef, searing will def be a good choice for you. only sear each side very quickly...too much and you'll overcook it!

Mix miso, sesame oil, salt pepper and lemon together and mix with salad, add some sliced almonds and. decorate your plate with your salad, shave Parmesan on top


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