Seared Carpaccio (New Cooking Video)
Plus grocery store and fundraising updates.
There is no more festive holiday salad than this red, green, and white treat from Eat Happy Italian.
I made a whole cooking video showing you exactly how to make this delicious, meaty salad. You should watch this video on a loop. Just tap the pretty red and white triangle above please and thank yew.
But first…some thangs:
The Eat Happy Kitchen Equity Crowd Fundraise is back up and running! We hit tier 2 of our investment goals, which meant more paperwork. Now that minutia is out of the way, make sure you invest!!
We will have a very big retail announcement coming up next week. I can’t even believe it, and my disbelief means I’ve been sitting on it for weeks. But it’s juicy, and it’s fun, and it means more people will have grocery access to our pasta sauce. And isn’t that the whole point of me running this business? To grow it? Eff yes it is!
We have 25 Holiday Bundles left at Eat Happy Kitchen, and they have to be ordered by Saturday. We are sold out of marinara and pumpkin marinara online. We’ve got plenty of spices in stock, and THEY MAKE THE CUTEST GIFTS! (hint hint)
PLEASE support our grocery partners!!! Go to this link and enter your address to see if you live near a grocery store that carries Eat Happy Kitchen sauces.
If you buy multiple copies of Eat Happy Italian for holiday gifts, don’t forget to upload your receipt to this site so you can get your bonuses. Some of you are getting 10 books to give out as gifts (yessss), which means you get an apron and a three pack of spices. Don’t forget to claim your goodies.
OK back to our regularly scheduled salad.
Like I mention in the video (WHY HAVEN’T YOU WATCHED THE VIDEO YET), you don’t have to use filet mignon, but if you want to make this for Christmas brunch, then consider springing for the fancy cut of meat. For every day, you can use Denver steak, sirloin, or even rib eye. Not everyone loves the rareness of a tartar, so you can certainly pan fry your steak to a more well done temperature. You do you.
I always feel like I have to give a lot of substitutions before I publish a recipe. I don’t know what mood you’re gonna be in when you decide to take the carpaccio plunge. But what if…just what if…you made it as intended? It would be DELICIOUS. That’s what. You might even forget that you spent your paycheck on a chateaubriand.
Here is the downloadable, printable PDF of this recipe.
XOXO
Anna
SEARED CARPACCIO
(Serves 4-6)
Carpaccio is whisper-thin cuts of raw beef tenderloin drizzled with a vinaigrette and garnished with arugula, parmesan, and capers. It’s basically an entire meal when I make it. But you can make it and share. Sharing is caring, after all.
I like to sear my beef tenderloin first, but if you’re pressed for time, the most important element is getting that tenderloin in the freezer for 30 minutes to 2 hours first to help you slice it thinner. Please use extra caution with slicing, whether you use a knife, deli slicer, or mandoline.
Beef tenderloin is a longer, uncut filet mignon, which is a pricey cut of meat. Since you are slicing this one so thinly, you can try this recipe with a London broil to save some lira.
Fun piece of lore: Carpaccio is named after the Venetian Renaissance painter Vittore Carpaccio (shout out, bro!) for his use of reds and whites in his paintings. And indeed, this salad is a Renaissance painting masterpiece.
1 (2-pound) beef tenderloin
Salt and pepper
2 tablespoons mayonnaise
Juice of ½ lemon (about 1 tablespoon), plus lemon wedges for garnish
1 teaspoon Dijon mustard
1 teaspoon balsamic vinegar
1–2 cups arugula
Shaved parmesan cheese, for garnish
1 tablespoon capers, for garnish
Season the beef tenderloin all over with salt and pepper.
Heat a large, flat-bottomed sauté pan over high heat. Add the tenderloin and sear for 1 minute per side. Remove from the heat and let cool for a few minutes. Wrap the tenderloin in plastic wrap or place in a freezer-safe container and freeze for at least 30 minutes or up to 2 hours. The tenderloin needs to be hard enough to slice easily but not frozen solid.
Meanwhile, in a small bowl, whisk together the mayonnaise, lemon juice, mustard, and vinegar. Cover and refrigerate until ready to serve.
Slice the tenderloin paper-thin, or as thin as possible, and arrange it on salad plates. Top the slices with a handful of arugula, then drizzle with the dressing. Garnish each plate with parmesan, capers, and lemon wedges, then serve.