Beef Carpaccio with Carrots and Peas

Beef Carpaccio with Carrots and Peas
Photo by Colin Clark

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network