Emeril's Grass Fed Beef Carpaccio With Shaved Celery Blue Cheese and Herb Quiche


YIELD 4 servings


For the Beef Carpaccio:
10 ounces grass-fed beef tenderloin
Kosher salt
Freshly ground black pepper
3 tablespoons good quality extra virgin olive oil
1 tablespoon minced shallot
1 teaspoon finely chopped chives
¾ cup very thinly sliced celery, half-moons
1 cup arugula leaves
Parmigianino Reggiano, shavings for garnish
Sliced radishes, for garnish
½ cup celery leaves
For the Blue Cheese and Herb Quiche:
One Savory Pie Crust dough, as follows
6 ounces cream cheese, room temperature
2 ounces Maytag blue cheese, room temperature
2 tablespoons soft butter
3 eggs
1 cup cream
1 cup milk
½ teaspoon salt
¼ teaspoon pepper
3 tablespoons chopped fresh mixed herbs such as parsley, thyme, tarragon,
chives or oregano
Savory Pie Crust:
1 1/4 cups all-purpose flour
1 teaspoon salt
½ teaspoon freshly ground black pepper
4 ounces cold unsalted butter, cut into pieces (1 stick)
3 to 4 tablespoons ice water
Herbed Salad:
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
¼ cup extra virgin olive oil
2 teaspoons chopped herbs such as basil, chives and parsley
Salt and freshly ground pepper to taste
2 cups baby greens such as spinach or arugula


For the Beef Carpaccio:

  1. Wrap the tenderloin well in plastic wrap and place in the freezer for at least 2 hours, or until frozen. Remove from the freezer and season all sides with the kosher salt and freshly ground black pepper. Heat 1 tablespoon of olive oil in a medium-sized, non-stick sauté pan over high heat. When hot, add the tenderloin and sear all sides until nicely browned and caramelized, about 1 minute per side. Remove from the pan and store in the refrigerator until cool. Remove from the refrigerator and cut against the grain into 1/8 inch thick slices. Arrange the slices cylindrically onto 4 serving dishes and season lightly with kosher salt and black pepper.
  2. To garnish the dish, drizzle the meat with the remaining 2 tablespoons of olive oil. Season with salt and pepper and sprinkle on the shallots, chives, celery moons, arugula, cheese, radishes and celery leaves. Serve immediately.

For the Blue Cheese and Herb Quiche:

  1. Preheat the oven to 400 degrees F. On a lightly floured surface, roll out the dough to 1/8 inch thickness to fit an 8-inch fluted tart pan. Fill the pan with the dough and lightly press the dough against the sides. Roll the rolling pin over the edge of the shell to trim off the excess dough.
  2. Line the shell with parchment paper and fill the shell with ceramic pie weights or dried beans. Place the tart pan on a baking sheet and bake for 9 minutes. Remove baking sheet from the oven and set the tart pan on a baking rack to cool. Remove the parchment paper and the weights. Reduce the oven to 375 degrees.
  3. In a medium size bowl, whisk together the cream cheese, the blue cheese and the butter. Whisk in the eggs until well blended. Stir in the cream, the milk, the salt, the pepper and the herbs. Pour the filling into the pre-baked shell, return the shell to the baking sheet, and bake for 25 minutes, rotating from front to back half-way through, until quiche is puffed and golden brown. Quiche is done when a knife inserted in the center comes out clean. Remove the quiche from the baking sheet and set aside on a cooling rack to cool at least 5 minutes before slicing. Serve hot or at room temperature.

Savory Pie Crust:

  1. Add the flour, the salt, and the pepper to the bowl of a food processor and pulse to combine. Add the butter and process until mixture resembles coarse crumbs. While the machine is running, drizzle in the water and continue to process until the dough comes together to form a ball. Transfer the pie dough to a lightly floured surface and shape into a flat disc. Wrap with plastic wrap and refrigerate at least one hour or up to overnight. The dough may also be frozen for up to a month and thawed in the refrigerator before using.

Herbed Salad:

  1. In a small bowl, whisk together the mustard, vinegar, olive oil, herbs and a pinch of salt and pepper. Place the greens in a salad bowl and drizzle with the dressing. Toss to combine and serve alongside the quiche.

    Editor's Note: Look for grass fed beef and organic, locally-grown vegetables.

This recipe appears in: Beef

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