Beef Carpaccio
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Prep Time
15 minutes
Cook Time
2 minutes
A dish which originates from Venice which is a simple but scrumptious recipe using quality beef fillet served raw to create a delicate appetizer.
Ingredients
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500g organic beef fillet
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1 tbsp thyme leaves
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1 tbsp black pepper
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1 pinch of salt
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Juice from half a lemon
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Olive oil
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4 handfuls of rocket
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20g parmesan shavings
Directions
Place the organic beef fillet in the freezer until it is half frozen
After this time remove the beef fillet from the freezer, on a large chopping board scatter the organic dried thyme and crushed black pepper, roll the beef fillet into the seasoning until it is thoroughly covered. Using a very sharp knife, cut the beef into very thin slices. Place each slice of beef between two sheets of greaseproof paper and gently beat with a rolling pin to thin the pieces out even more. Place the slices of beef in the fridge until ready to serve
Warm a griddle or skillet on the hob and dry fry the beef slices for 30 seconds on both sides. You are aiming to create a lovely crust whilst keeping the internal meat raw
Place the rocket in a bowl and season with a little pepper, a pinch of salt, a drizzle of olive oil and a squeeze of lemon
Dress your serving plates with the dressed rocket, the slices of carpaccio and finish with a scattering of parmesan shavings to serve