Organic Farming Methods Produce Juicy Beef Carpaccio with Butternut Squash
Carpaccio is a classic Italian dish that showcases the delicate flavors of raw beef, and when combined with the sweetness of roasted butternut squash, it transforms into an extraordinary culinary experience. Utilizing organic farming methods not only enhances the quality of the ingredients but also supports sustainable practices that benefit our planet. In this recipe, we will guide you through making a delicious beef carpaccio with a twist, incorporating the earthy flavors of organic butternut squash.
Ingredients
- 1 lb organic beef tenderloin, grass-fed
- 1 medium organic butternut squash
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- Sea salt and freshly cracked black pepper, to taste
- 1/4 cup shaved Parmigiano-Reggiano cheese
- Fresh arugula, for garnish
- Lemon wedges, for serving
Instructions
Prepare the Beef
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Freezing the Beef: Place the beef tenderloin in the freezer for about 30 minutes. This will firm up the meat, making it easier to slice thinly.
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Slicing the Beef: Once firm, remove the beef from the freezer and using a sharp knife, slice it as thinly as possible. Aim for paper-thin slices for the best texture and flavor.
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Arrange on a Plate: Lay the slices of beef on a large plate, slightly overlapping them to create an appealing presentation.
Roast the Butternut Squash
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Preheat Oven: Preheat your oven to 400°F (200°C).
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Prepare the Squash: Cut the butternut squash in half lengthwise, remove the seeds, and peel the skin. Cut it into small cubes.
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Season and Roast: Toss the squash cubes with olive oil, sea salt, and pepper. Spread them on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes or until tender and slightly caramelized, turning halfway through.
Assemble the Carpaccio
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Prepare the Dressing: In a small bowl, whisk together the balsamic vinegar, Dijon mustard, and a pinch of salt and pepper.
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Drizzle and Top: Once the butternut squash is roasted, allow it to cool slightly. Drizzle the dressing over the beef carpaccio and arrange the roasted butternut squash on top.
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Garnish: Finish with shaved Parmigiano-Reggiano and a handful of fresh arugula for a peppery bite.
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Serve: Serve immediately with lemon wedges on the side for an extra burst of flavor.
Cooking Tips
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Selecting Quality Ingredients: When choosing beef and butternut squash, opt for organic and locally sourced products to maximize flavor and support sustainable practices. Grass-fed beef will have a richer taste and texture compared to grain-fed.
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Slicing Technique: A sharp knife is crucial for achieving thin slices. Alternatively, use a meat slicer if available.
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Make Ahead: The butternut squash can be roasted a day in advance and stored in the refrigerator. Just reheat gently before serving.
Variations and Substitutions
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Vegetarian Option: Substitute the beef with thin slices of heirloom tomatoes or marinated zucchini for a fresh twist on this dish.
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Herb Infusion: Add fresh herbs like basil or thyme to the dressing for additional flavor complexity.
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Different Cheeses: If Parmigiano-Reggiano isn’t available, try Pecorino Romano or a crumbled goat cheese for a different flavor profile.
Conclusion
This Organic Farming Methods Produce Juicy Beef Carpaccio with Butternut Squash is not only a feast for the eyes but also a celebration of fresh, organic ingredients. The tender beef paired with sweet, roasted squash creates a balance of flavors that will leave your palate satisfied.
Don’t forget to take photos of your finished dish to share with friends and on social media! Experiment with variations and make this dish your own. For more culinary inspiration, check out our other articles on seasonal recipes and the benefits of organic cooking practices.
For additional resources on organic farming and sustainable cooking, visit:
Enjoy your culinary adventure, and happy cooking!
