Coriander Crusted Carpaccio With Arugula, Red Chile Drizzle

By á-170456

Ingredients

• 12 ounces beef eye of round or beef tenderloin
• 1/4 cup coriander seeds toasted
• 2 tablespoons chopped oregano
• 2 tablespoons chopped basil
• 4 cups fresh arugula
• 2 tablespoons extra-virgin olive oil
• Juice of 1/2 lemon
• 1/2 cup sour cream
• 2 tablespoons red chile puree
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

In a hot pan, toast coriander seeds until fragrant. Crush with the back of a skillet or in a spice grinder until seeds are roughly chopped.

Season beef with salt and pepper. Combine seeds and herbs together, then roll beef in mixture, coating thoroughly. Sear beef on a griddle or in a hot saute pan. Turn meat to sear evenly (approximately 2 minutes on each side).

Wash and dry arugula. Combine olive oil and lemon juice, then season with salt and pepper. Toss arugula in dressing and arrange on 4 plates. Combine sour cream and chile puree in separate bowl. Thinly slice beef (slices should be almost paper thin) and arrange on plates. Drizzle beef with sour cream and chile sauce.

This recipe yields 4 servings.