Beef Carpaccio with Orange-Olive Salsa and Shaved Cheese Recipe

Name: Beef Carpaccio with Orange-Olive Salsa and Shaved Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large navel oranges; 1/2 cup diced red onion; 1/2 cup pitted Kalamata olives; 1/4 cup chopped fresh parsley; 2 tablespoons olive oil; 1 garlic clove, minced; 1/2 teaspoon Hungarian sweet paprika; 1/2 teaspoon ground cumin; 1/8 teaspoon cayenne pepper; 2 teaspoons whole black peppercorns; 2 teaspoons fennel seeds; 1 teaspoon white peppercorns; 1 teaspoon coarse kosher salt; 1 1/2 teaspoons dried lavender blossoms (optional)*; 4 tablespoons olive oil; 1 1 1/4-pound trimmed beef tenderloin; 2 cups lightly packed fresh arugula; 1 2-ounce wedge aged Gouda cheese, shaved using vegetable peeler

Servings: persons

2 large navel oranges
1/2 cup diced red onion
1/2 cup pitted Kalamata olives
1/4 cup chopped fresh parsley
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon Hungarian sweet paprika
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
2 teaspoons whole black peppercorns
2 teaspoons fennel seeds
1 teaspoon white peppercorns
1 teaspoon coarse kosher salt
1 1/2 teaspoons dried lavender blossoms (optional)*
4 tablespoons olive oil
1 1 1/4-pound trimmed beef tenderloin
2 cups lightly packed fresh arugula
1 2-ounce wedge aged Gouda cheese, shaved using vegetable peeler

1
Using small sharp knife, cut off peel and white pith from oranges.
2
Working over medium bowl, cut between membranes to release sections.
3
Cut each section crosswise into 4 pieces and add to bowl.
4
Mix in remaining ingredients.
5
Cover; chill at least 1 hour and up to 4 hours.
6
Combine first 4 ingredients and lavender, if using, in mortar and coarsely crush with pestle (or place in resealable plastic bag and coarsely crush with rolling pin).
7
Rub 1 tablespoon oil over beef, then coat beef with spice mixture.
8
Let stand 1 hour at room temperature.
9
Heat 3 tablespoons oil in heavy large skillet over high heat.
10
Add beef and sear on all sides, turning every 2 minutes, about 12 minutes total (beef will be rare in center).
11
Chill until cold, then wrap in plastic and freeze 1 hour.
12
Slice meat as thinly as possible (sliced meat can be pounded between layers of waxed paper until paper-thin, if desired).
13
Toss arugula with juices from salsa and mound on platter.
14
Top with salsa.
15
Surround with meat and cheese.
16
*Available at natural foods stores.

445

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 large navel oranges, 1/2 cup diced red onion, 1/2 cup pitted Kalamata olives, 1/4 cup chopped fresh parsley, and more.

Yes, Beef Carpaccio with Orange-Olive Salsa and Shaved Cheese falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beef Carpaccio with Orange-Olive Salsa and Shaved Cheese

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