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Sharing our food heritage with you

Beef Carpaccio

Beef Carpaccio

Beef Carpaccio

Beef Carpaccio is a traditional Italian appetiser made of thinly sliced raw beef drizzled with lemon juice and olive oil. It is best enjoyed as a starter or side dish. Refreshing in taste, Beef Carpaccio involves minimal cooking, hence it is easy and quick to make which makes it one of my favourite appetisers.

Ingredients you need to make Beef Carpaccio

500 gm Beef Eye Fillet (Middle Part of Fillet) All fat & sinew removed

1 Cup Baby Rocket Leaves

½ Cup Shaved Parmesan Cheese

4 Tablespoons Extra Virgin Olive Oil

2 Tablespoons Horseradish cream

1 Lemon (Freshly Squeezed)

2 Tablespoons Herbs finely chopped (Rosemary, Oregano & Thyme)

2 Tablespoons Sea Salt

1 Tablespoon Cracked Black Pepper

 

Instructions

On a wooden board, place the finely chopped herbs, sea salt & cracked black pepper. Combine together and spread evenly along the board.

Rub 2 tablespoons of extra virgin olive oil all over the eye fillet. Make sure every part of the fillet is covered with the oil.

Place the eye fillet at the font edge of the board, then gently start rolling over the herb mixture. Make sure the eye fillet is covered all over with the mixture and all the of the herb mixture is used up.

Preheat a grindle fry pan or charcoal BBQ until it is white hot. If it is smoking even better. Place the fillet on top of the pan. Cook each side for at least 30 seconds until it has form a crust. Keep on turning until the fillet is seared all over.

Once you have finished searing the eye fillet let it rest and cool down. When it has cooled down, wrap in cling wrap and place in the fridge for a few hours or overnight.

Take eye fillet out of fridge, place on wooden board. Place one hand on the eye fillet, and start cutting it into thin slices. You can either use a bread or carving knife, whatever have handy to use. Once you have slice all the eye fillet, place each piece on the board and gently tenderize it with a meat clever.

Once tenderized, place on a large flat plate and layered evenly. In a small bowl combine the horseradish cream, remaining extra virgin olive oil, lemon juice and a pinch of salt & cracked black pepper.

Spread the ½ dressing over the eye fillet, then top with Baby rocket leaves and then top with shaved parmesan cheese. Then spread the remaining dressing over.

Enjoy! Boun Appetite!

How did your Carpaccio turn out to be? Let us know in the comments below.

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Beef Carpaccio

September 25, 2020
: 10-12
: 30 min
: 10 min
: 40 min
: easy

By:

Ingredients
  • 500 gm Beef Eye Fillet (Middle Part of Fillet) All fat & sinew removed
  • 1 Cup Baby Rocket Leaves
  • ½ Cup Shaved Parmesan Cheese
  • 4 Tablespoons Extra Virgin Olive Oil
  • 2 Tablespoons Horseradish cream
  • 1 Lemon (Freshly Squeezed)
  • 2 Tablespoons Herbs finely chopped (Rosemary, Oregano & Thyme)
  • 2 Tablespoons Sea Salt
  • 1 Tablespoon Cracked Black Pepper
Directions
  • Step 1 On a wooden board, place the finely chopped herbs, sea salt & cracked black pepper. Combine together and spread evenly along the board.
  • Step 2 Rub 2 tablespoons of extra virgin olive oil all over the eye fillet. Make sure every part of the fillet is covered with the oil.
  • Step 3 Place the eye fillet at the font edge of the board, then gently start rolling over the herb mixture. Make sure the eye fillet is covered all over with the mixture and all the of the herb mixture is used up.
  • Step 4 Preheat a grindle fry pan or charcoal BBQ until it is white hot. If it is smoking even better. Place the fillet on top of the pan. Cook each side for at least 30 seconds until it has form a crust. Keep on turning until the fillet is seared all over.
  • Step 5 Once you have finished searing the eye fillet let it rest and cool down. When it has cooled down, wrap in cling wrap and place in the fridge for a few hours or overnight.
  • Step 6 Take eye fillet out of fridge, place on wooden board. Place one hand on the eye fillet, and start cutting it into thin slices. You can either use a bread or carving knife, whatever have handy to use. Once you have slice all the eye fillet, place each piece on the board and gently tenderize it with a meat clever.
  • Step 7 Once tenderized, place on a large flat plate and layered evenly. In a small bowl combine the horseradish cream, remaining extra virgin olive oil, lemon juice and a pinch of salt & cracked black pepper.
  • Step 8 Spread the ½ dressing over the eye fillet, then top with Baby rocket leaves and then top with shaved parmesan cheese. Then spread the remaining dressing over.
  • Step 9 Enjoy! Boun Appetite!

 



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