Beef Carpaccio with Carrots and Peas

Beef Carpaccio with Carrots and Peas
Photo by Colin Clark


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

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