| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
June 1990 |
1 |
servings |
INGREDIENTS
|
|
A 3/4-pound trimmed piece of beef fillet; (preferably cut from |
|
|
; the thicker end of |
|
|
; the fillet) |
| 1/3 |
c |
Chopped drained marinated artichoke |
|
|
; hearts |
| 1 |
tb |
Sherry vinegar or red-wine vinegar |
| 2 |
tb |
Fresh lemon juice |
| 1/4 |
c |
Olive oil; (preferably |
|
|
; extra-virgin) |
| 1 |
c |
Thinly sliced arugula; washed well and |
|
|
; spun dry |
| 20 |
|
Parmesan curls made by shaving a wedge of; or to taste |
|
|
; Parmesan with a vegetable peeler |
|
|
Freshly ground black pepper to taste |
INSTRUCTIONS
FOR THE DRESSING
Freeze the beef, wrapped in a plastic wrap, for 1 hour, or until it
is firm but not frozen solid, and with a very sharp knife cut it
across the grain into 1/8-inch-thick slices. Arrange the slices about
3 inches apart on sheets of plastic wrap, cover them with additional
sheets of plastic wrap, and with a rolling pin, roll the slices thin,
testing the first rolled slice to make sure it is no too thin to be
lifted from the plastic without tearing. Roll up the sheets of
plastic loosely and chill the beef for at least 1 hour or up to 3
hours.
In a blender puree the artichoke hearts with the vinegar, the lemon
juice, and salt and pepper to taste, add the oil in a stream and 2
tablespoons warm water, and blend the mixture until it is emulsified.
Divide the beef slices among 4 chilled plates, lining the plates with
a single layer of the slices, and mound the arugula and the Parmesan
curls in the center of each plate. Sprinkle each serving with the
pepper to taste, drizzle some of the dressing over each serving, and
serve the remaining dressing separately.
Serves 4.
Gourmet June 1990
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