Beef Carpaccio with Carrots and Peas

Beef Carpaccio with Carrots and Peas
Photo by Colin Clark


  • One 8- to 10-oz. piece filet mignon, trimmed of any excess fat
  • ½ cup fresh peas
  • Kosher salt
  • 2 Tbs. créme fraîche
  • 1 tsp. finely chopped shallots
  • 1 tsp. finely chopped fresh chives
  • 1 Tbs. grated fresh peeled horseradish or bottled white horseradish, drained
  • + 5 more ingredients
    • 1 tsp. fresh lemon juice
    • 1 tsp. finely chopped flat-leaf parsley
    • Freshly ground black pepper
    • 1-½ Tbs. truffle oil
    • 12 small young carrots (about 5 inches long), greens trimmed to ½ inch

Freeze the beef until partially frozen, about 45 minutes. Have ready a large bowl of ice water. Bring a 2-quart saucepan of salted water to a boil. Cook the carrots until crisp-tender, about 3 minutes. Using a slotted spoon, transfer the carrots to the bowl of ice water to stop the cooking, then...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network