Seared Carpaccio of Beef with roasted Baby Beets Creamed Horseradish Watercress and Parmesan

Seared Carpaccio of Beef with roasted Baby Beets, Creamed Horseradish, Watercress and Parmesan

Seared Carpaccio of Beef with roasted Baby Beets, Creamed Horseradish, Watercress and Parmesan

By Food Network
50 minutes

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Details
  • Servings:   6
  • Calories:   924
  • Protein:   62g
  •  
  • Fiber:   5g
  • Sugar:   15g
  • Carb Total:   17g
  •  
  • Trans Fat:   1g
  • Saturated:   26g
  • Fat Total:   65g
  •  
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • american
Comments
Ingredients
  • 1 1/2 pounds (680 grams) baby beetroots
  • Olive oil
  • Approximately 10 tablespoons balsamic vinegar
  • Salt and freshly ground black pepper
  • 1 handful fresh rosemary, finely chopped
  • 3 1/2 pound (1.5 kilogram) fillet of beef
  • 3 1/2 ounces (100 grams) freshly grated or creamed horseradish
  • 7 ounces (200 grams) creme fraiche
  • 1 lemon, juiced, or white wine vinegar
  • 3 good handfuls watercress
  • 3 1/2 ounces (100 grams) shaved Parmesan
Instructions

Seared Carpaccio of Beef with roasted Baby Beets, Creamed Horseradish, Watercress and Parmesan serves 6 original recipe by Food Network.

View original preparation instructions

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