Ingredients
- 1 12 oz very fresh, center cut beef filet
- 8 large asparagus tips, about 4 inches long, cut into thin long slices
- 2 Italian blood oranges, segmented
- 1 small firm fennel bulb
- Endive lettuces of choice, picked and washed
- Chunk of Parmesan cheese
- 4 ounces best quality hazelnut oil
- 1 lemon, cut into wedges
- Maldon sea salt
- Freshly ground black pepper
- 3 ounces toasted, coarsely crushed hazelnuts
Description
Beef Carpaccio With Raw Asparagus, Blood Orange, Fennel And Endive Lettuces. Lemon And Hazelnut Oil - A Recipe From Food Network Canada. Get The Recipe Of The Day, Most Popular Recipes, Search For Seasonal And Holiday Menus, And Browse Through 10,000+ Rec
Food Network Canada
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