Beef Carpaccio with Carrots and Peas

Beef Carpaccio with Carrots and Peas
Photo by Colin Clark


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

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


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