Carpaccio of Beef with Fresh Artichokes and Tomato Salad - Print This Recipe
Yield: 10 Servings
12 oz / 340 g beef tenderloin, trimmed
1 ¾ lb / 795 g cooked artichoke hearts, quartered
10 oz / 285 g small-dice peeled, seeded plum tomatoes
1 ¾ oz / 50 g minced shallots
½ oz / 14 g chopped basil
10 tbsp / 150 mL Balsamic Vinaigrette
Mixed salad greens, as needed
Cracked peppercorns, as needed
10 tbsp / 150 mL Anchovy-Caper Dressing (recipe follows)
- Chill the beef thoroughly so that it becomes firm enough to slice easily. Slice it very thinly on a slicing machine or with a sharp slicing knife. Lay the slices out on parchment paper as they come off the blade. Do not stack them on top of one another. Cover and refrigerate.
- Place the artichokes, tomatoes, shallots, and basil in a bowl. Add the vinaigrette and toss to coat evenly. Remove these ingredients with a slotted spoon, allowing the excess vinaigrette to drain back into the bowl. Reserve the vinaigrette to dress the greens.
- For each portion: Toss ¾ oz / 20 g mixed greens with 1 tbsp / 15 mL of the reserved vinaigrette to coat the leaves lightly. Arrange the dressed greens on a chilled plate and top with 3 ½ oz / 100 g of the artichoke-tomato mixture. Place 1 ¼ oz / 34 g sliced beef on the plate and season with a generous amount of cracked black pepper. Drizzle 1 tbsp / 15 mL anchovy-caper dressing over the beef and serve immediately.
Anchovy-Caper Dressing
servings: 32
10 oz / 280 g part-skim ricotta cheese
1 ¼ pt / 600 mL nonfat yogurt, drained
½ cup / 120 mL red wine vinegar
4 oz / 115 g capers
2 anchovy fillets, mashed
2 oz / 57 g minced shallots
½ oz / 14 g minced garlic
½ oz / 14 g chopped chives
½ oz / 14 g chopped parsley
½ oz / 14 g basil chiffonade
Purée the ricotta in a food processor or blender until smooth. Transfer the ricotta to a large bowl and whisk in the remaining ingredients.
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