Beef Carpaccio with Carrots and Peas

Beef Carpaccio with Carrots and Peas
Photo by Colin Clark


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

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