The Galisteo Inn

Galisteo, New Mexico

Specialty Recipe

Coriander Crusted Carpaccio with Arugula and Red Chile Drizzle

Ingredients:

12 ounces beef eye of round or beef tenderloin

1/4 cup coriander seeds, toasted

2 Tablespoons oregano, chopped

2 Tablespoons basil, chopped

4 cups fresh arugula

2 Tablespoons extra virgin olive oil

juice of 1/2 lemon

1/2 cup sour cream

2 Tablespoons red chile puree

salt and pepper to taste

In a hot pan, toast coriander seeds until fragrant. Crush with the back of a skillet or in a spice grinder until seeds are roughly chopped. Season beef with salt and pepper. Combine seeds and herbs together, then roll beef in mixture, coating thoroughly. Sear beef on a griddle or in a hot saute pan. Turn meat to sear evenly (approximately 2 minutes on each side).

Wash and dry arugula. Combine olive oil and lemon juice, then season with salt and pepper. Toss arugula in dressing and arrange on 4 plates. Combine sour cream and chile puree in separate bowl. Thinly slice beef (slices should be almost paper thin) and arrange on plates. Drizzle beef with sour cream and chile sauce.

Serves: 4

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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