Beef Carpaccio

This recipe is simple yet effective. You need good quality meat for Beef Carpaccio as it is served raw, but only a small amount per person which makes it rather cost effective.

Beef Carpaccio

  • Time: Once the beef is frozen, Matter of Minutes
  • Difficulty: Easy
  • Print

It may seem strange freezing a decent fillet of beef, but it will make the slicing process so much easier and prevent the meat from falling apart.

Ingredients

  • Beef Fillet
  • Rocket (handful)
  • Parmesan (shavings)
  • Truffle Oil (drizzle)

Directions

  1. Put the beef fillet in the freezer until frozen.
  2. Once the beef is frozen, carefully, use a very sharp knife (or meat slicer) and slice pieces of beef as thinly as possible.
  3. (You want the slices almost opaque and they will defrost almost instantly)
  4. Place a single layer of beef slices on a plate.
  5. Create a small mound of rocket leaves in the centre of your plate.
  6. Drizzle with Truffle Oil (not too much, truffle oil can be very strong)
  7. Season and decorate with Parmesan shavings.

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