Beef carpaccio
Carpaccio originated in Venice as a dish of thinly sliced raw beef with slivers of parmesan. Gordon Ramsay's seared version is full of flavour
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 50 mins
Cook 10 mins
Plus setting time
- I like to trim the fillet myself but you could get a butcher to do it. You really just want the eye of the fillet so if you're trimming it yourself, trim off the extra flap of meat that will still be attached on one side. Don't throw it away though - bash it out a bit and it'll make a good steak sandwich. Now you want to season the meat all over. As 50 per cent of the seasoning is going to come off in the pan when you sear it, be really generous.
- Heat a thin layer of olive oil in a heavy pan; the aim is to sear it, not start cooking it, so it needs to be really hot. Put the fillet in the pan and slowly turn it until it's coloured on all sides. You don't want it black, just a nice golden brown, and don't forget to seal the ends as well.
- While the fillet is still hot, brush it all over with mustard. I like English mustard as it's got a good bit of welly but you could use Dijon - or even horseradish. Coarsely grind the aromatic spices - equal amounts of whole fennel seeds, coriander seeds and black peppercorns - in a spice or coffee grinder, then spread them out on a plate and roll the fillet in the mix, making sure it's well covered.
- Take a sheet of clingfilm and roll the beef up as tightly as you can, twisting the ends like a Christmas cracker. This will help keep in all the flavours you've just added and also make it easier when it comes to slicing the beef. Wrap it up in some foil and put in the fridge. Ideally you want to leave it overnight for all the flavours to infuse.
- The marinated vegetables will be the base over which you drape the carpaccio and we're going to be building up the flavours in layers. Start by arranging the artichoke hearts and cherry tomatoes on a large plate. Season them well, then drizzle over some decent balsamic vinegar, olive oil and a little sesame oil. (Be sparing with the sesame as it's quite a strong flavour.) Leave this to marinate for at least 20 minutes (or you could prepare this earlier in the day and leave it - the flavour will only get better). Grate over a layer of parmesan.
- Take off the foil but leave the beef in its clingfilm. Cut a slice about 1cm thick and remove the clingfilm. Lay the beef between 2 sheets of plastic (freezer bags are good). I use a meat bat to flatten it; don't bash the life out of it, just bring it down once or twice heavily on the meat. If you don't have a meat bat, you could use a heavy, wide pan or rolling pin for this. Repeat with the rest of the meat. Divide the vegetables between the plates and scatter some small basil leaves over. Drape a slice of meat over the vegetables then drizzle again with balsamic vinegar, olive oil and sesame oil. Finish the plate with some shavings of parmesan and a little shiso cress.
PER SERVING
280 kcalories, protein 23.6g, carbohydrate 9.7g, fat 16.6 g, saturated fat 4.7g, fibre 1.1g, salt 1.26 g
Recipe from olive magazine, August 2007.
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Ingredients
- 500g centre-cut beef fillet piece, trimmed
- olive oil
- 2 tbsp English mustard
- 2 tbsp each fennel seeds and coriander seeds
- 2 tbsp black peppercorns
- parmesan
- basil leaves
- shiso cress or other small salad leaves
FOR THE MARINATED VEGETABLES
- 15 baby artichoke hearts , quartered
- 300g cherry tomatoes , halved
- balsamic vinegar
- olive oil
- sesame oil
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 50 mins
Cook 10 mins
Plus setting timeIngredients
- 500g centre-cut beef fillet piece, trimmed
- olive oil
- 2 tbsp English mustard
- 2 tbsp each fennel seeds and coriander seeds
- 2 tbsp black peppercorns
- parmesan
- basil leaves
- shiso cress or other small salad leaves
FOR THE MARINATED VEGETABLES
- 15 baby artichoke hearts , quartered
- 300g cherry tomatoes , halved
- balsamic vinegar
- olive oil
- sesame oil
PER SERVING
280 kcalories, protein 23.6g, carbohydrate 9.7g, fat 16.6 g, saturated fat 4.7g, fibre 1.1g, salt 1.26 g
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23 April 2012
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