Coriander crusted carpaccio with arugula and red chile drizzle recipe

Coriander Crusted Carpaccio with Arugula and Red Chile Drizzle recipe

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About this recipe
In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.This recipe for coriander crusted carpaccio with arugula and red chile drizzle is a delightful combination of flavors and textures. Thinly sliced beef is coated in a fragrant coriander crust, which adds a subtle spice and aroma to the dish. The peppery arugula and tangy red chile drizzle perfectly complement the richness of the carpaccio. This elegant and refreshing appetizer is quick and easy to prepare, making it an ideal choice for entertaining or a light lunch.
Keywords: coriander crusted, carpaccio, arugula, red chile drizzle, appetizer.
Coriander crusted carpaccio with arugula and red chile drizzle recipe details
- Ingredients:
- 12 ounces beef eye of round or beef tenderloin
- 1/4 cup coriander seeds, toasted
- 2 Tablespoons oregano, chopped
- 2 Tablespoons basil, chopped
- 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 and pepper to taste
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.
Serves:4Share this content!
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