Beef carpaccio

Beef carpaccio

By
From
Ben's Meat Bible
Serves
4
Photographer
Benito Martin

I love carpaccio, and the simplest ones are the best. Choose really good-quality beef and pair with a simply dressed rocket salad.

Ingredients

Quantity Ingredient
20 black peppercorns
small bunch thyme, leaves picked and chopped
2 teaspoons sea salt flakes
500g beef fillet, thick end trimmed
200g parmesan
1 lemon, juiced
good-quality extra-virgin olive oil

Method

  1. Crush the peppercorns in a mortar and pestle until cracked but not ground. Stir in the thyme and sea salt. Scatter the seasoning onto a chopping board or plate and roll the beef in the seasonings to coat completely. Wrap the beef tightly in a few layers of plastic wrap, which will help press the pepper into the beef. Refrigerate for 1 hour.
  2. Lightly oil a large frying pan and set over high heat. Sear the beef on all sides until golden brown, then remove from the heat, cool, and chill for a further hour.
  3. Slice the beef thinly; each slice should be about 2 mm. Lay the beef slices on a chopping board and use the back of a chef’s knife to gently flatten. Some pieces will be wafer thin and flatter than others, which is just fine.
  4. Transfer the beef to a large serving platter and refrigerate while you prepare the other ingredients.
  5. Use a fine grater to grate the parmesan into a small bowl. Pour in the lemon juice and use a spoon to work it into the parmesan to form a paste. Stir in the oil gradually to make a thick cheesy dressing.
  6. When ready to serve, spoon the dressing over the beef and serve immediately.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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