Logo

Carpaccio-Style Shoulder Petite Tender

Print (Ctrl + P)
Kamera Print with pictures
Print without pictures
Tip en venFacebook

Carpaccio-Style Shoulder Petite Tender

 

Quick-pickled shallots give thin, silky slices of meat (and the accompanying spinach salad) a tangy punch. Shoulder petite tender is a relatively new cut of steak that can be an affordable alternative to similarly shaped beef tenderloin; however, if you can't find it, tenderloin also works well here.

Serves 4 as an appetizer

 

#

1 8- to 10-oz. shoulder petite tender

Kosher salt

1/4 cup plus 1 Tbs. extra-virgin olive oil

2 medium shallots, halved through the root and very thinly sliced lengthwise (about 1 cup)

1/4 cup Champagne or white wine vinegar

4 oz. baby spinach (4 packed cups)

Flaky sea salt, such as Maldon, and freshly ground black pepper

*

 

Pat the petite tender dry and season it all over with 1/2 tsp. kosher salt.

 

Heat 1 Tbs. of the oil in a heavy-duty 10-inch skillet over high heat until shimmering hot.

Add the petite tender and sear on all sides, 4 to 5 minutes total.

Transfer to a cutting board and cool to room temperature; cut crosswise into 20 slices.

 

Put a 2-foot-long piece of plastic wrap on the work surface.

Lay some of the slices on the plastic, leaving 2 to 3 inches between each.

Top with another piece of plastic wrap and pound the slices with a meat mallet until paper thin.

Repeat with the remaining slices.

Refrigerate for at least 30 minutes before serving.

(The meat can be pounded up to 1 day ahead; refrigerate it rolled up in the plastic wrap.)

 

In a small bowl, soak the shallots in the vinegar until slightly softened, about 30 minutes.

Transfer 2 Tbs. of the vinegar to a small bowl and whisk in the remaining 1/4 cup oil and a pinch of salt.

 

To serve, strain the shallots, discarding the remaining vinegar.

In a large bowl, toss the shallots with the spinach and just enough of the vinaigrette to lightly coat the leaves.

Divide the slices of beef among 4 dinner plates, arranging them in a single layer with just a little overlap.

Drizzle with the remaining vinaigrette and sprinkle with a pinch of sea salt.

Mound the spinach next to the beef and season the spinach and beef with a few grinds of pepper.

 

 

Nutrition information (per serving): Calories (kcal): 230, Fat (kcal): 20, Fat Calories (g): 180, Saturated Fat (g): 4, Protein (g): 11, Monounsaturated Fat (g): 14, Carbohydrates (mg): 2, Polyunsaturated Fat (mg): 2, Sodium (g): 200, Cholesterol (g): 35, Fiber (g): 1.

 


 

Click on the smiley you want to give this page 
User rating 5.0 (1 votes)
This page has been viewed 259 times - View and write comments below.
• Beef Tenderloin Roasted with Caramelized Shallots and Red WineIt's the sauce that makes it! I used a top round roast and a mediocre red wine - Great...
• Cumin and Cracked-Pepper Filet Mignon with Brie ButterFragrant, spice-crusted steaks become even better when topped with Brie butter spiked with...
• Beef Tenderloin Sear-Roasted with Herb-Mustard SauceIf you think beef tenderloin is a special-occasion-only dish, well - make tonight special....
• Salted butter caramel profiterolesProfiteroles filled with a salted butter caramel cream and topped with crunchy caramel

Comments

Your email will not be displayed on the site.

Fortæl dine venner om os