Beef Carpaccio with Orange-Olive Salsa and Shaved Cheese

Name: Beef Carpaccio with Orange-Olive Salsa and Shaved Cheese
Yield: 10 Servings
Ingredients: 2 large navel oranges; 1/2 cup diced red onion; 1/2 cup pitted Kalamata olives; 1/4 cup chopped fresh parsley; 2 tablespoons olive oil; 1 garlic clove, minced; 1/2 teaspoon Hungarian sweet paprika; 1/2 teaspoon ground cumin; 1/8 teaspoon cayenne pepper; 2 teaspoons whole black peppercorns; 2 teaspoons fennel seeds; 1 teaspoon white peppercorns; 1 teaspoon coarse kosher salt; 1 1/2 teaspoons dried lavender blossoms (optional)*; 4 tablespoons olive oil; 1 1 1/4-pound trimmed beef tenderloin; 2 cups lightly packed fresh arugula; 1 2-ounce wedge aged Gouda cheese, shaved using vegetable peeler

By John AshPhotography by Brian Leatart

January 31, 2003

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Recipe notes