Random Single Gal Recipe: Beef Carpaccio With Arugula
Hi Frisky readers! Fun fact about me—I love to make and eat food! Now, if Kelly Bensimon were to meet me, I’m sure she’d emphasize in her psychotic way that I am a cook not a chef, and I would agree. That being said, I think I manage to whip up some tasty things in my tiny New York kitchen, so when the mood strikes, I like to introduce you to an easy recipe I’m currently loving.
Wednesday nights are what I like to call “date night,” only I’m not going out to dinner and a movie with a handsome fella. No, “Date Night” is when I stay in, make dinner, and watch “America’s Next Top Model,” “Revenge,” and “American Horror Story,” aka the Boob Tube Trifecta. Last Wednesday night, I was feeling especially posh but not especially ravenous (I ate a late lunch), so I found myself going back to a recipe I used to make years ago when I was in a relationship: beef carpaccio.
When I first started dating my ex (the dude I was with for 4+ years and was engaged to, for those of you keeping detailed notes on my love life), he wooed me by making me beef carpaccio one night. I fell so damn in love with this deliciousness, that I believe we ate it for three additional nights afterward. I suspect that might not have been too good for my constitution — it is raw beef after all — but whatevs. Carpaccio quickly made its way onto my top 10 list of foods.
It is relatively simple to make, if a little bit labor intensive, and will definitely impress anyone who you choose to make it for, if you actually decide to share. And, of course, it’s not exactly vegetarian-friendly, so for that I apologize. Let’s get down to business shall we?
BEEF CARPACCIO WITH ARUGULA SALAD
Recipe serves one kind of hungry single gal.
- 1/2 filet mignon (Do NOT use any other cut of meat, seriously. Only the best when you’re eating raw.)
- baby arugula
- parmesan cheese, freshly shaved
- 2 tbsp. olive oil
- 1 tbsp. balsamic vinager
- sea salt, to taste
- pepper, to taste
- something heavy-ish and flat to bang with (a meat mallet is ideal, but you can get creative)
- 1 roll of plastic wrap
- Cut the filet mignon into cubes. Tear a sheet of plastic wrap (about, oh, 8 inches long) and put a cube in the center. Lay a second sheet of plastic wrap on top, sealing the meat inside. Using your mallet — or whatever hard, flat tool you’ve pulled out up — begin gently pounding the meat out until it’s flat and paper thin, almost until you can see through it. As you pound it out, the meat will obviously spread (that’s why you’re using such big pieces of plastic wrap) but you want to be gentle because you don’t want it to tear. Imagine your rolling out dough — you want the meat to flatten in a similar manner. Once the piece of meat is at your desired thinness, place it (still in the plastic wrap) in the freezer. Continue to pound out the remaining cubes, putting them in the freezer to chill as well.
- Remove the meat from the freezer, starting with the pieces that have been chilling the longest, and remove them from the plastic wrap, laying them gently on the bottom of a plate. After you’ve plated them all, pile on however much arugula you want. Shave as much parmesan as you want using a vegetable peeler (you could grate it, but I think shaved pieces are tastier). Season with salt and pepper. Pour on olive oil and balsamic vinegar (as much as you want — the amount specified above is approximate).
- Pour yourself a glass of red, sit, eat, drink, and burp.