Beef Carpaccio with Orange-Olive Salsa and Shaved C

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Beef Carpaccio with Orange-Olive Salsa and Shaved Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions