Easy carpaccio

Recipe from: 10/1/2005 12:00:00 AM

Ingredients 11
Servings 2
Minutes 15


Serving Change
  • 1kg beef fillet, you can also use kudu, ostrich,
  • Fresh tuna or salmon
  • Salt and freshly ground black pepper
  • Olive oil
  • To serve
  • Good-quality olive oil
  • Basil pesto
  • Maldon salt
  • Caper seeds
  • Parmesan shavings
  • Baby lettuce leaves or rocket


1.Rub salt and freshly ground black pepper all over the fillet. Heat a frying pan until it is very hot and add some olive oil. Quickly seal the meat on both sides over high heat, remove from the pan and allow to cool completely.
2.Wrap the fi llet tightly in clingfi lm and place in the freezer for 2-2½ hours until it is firm enough to be cut into extremely thin slices.
3. Use a very sharp knife to slice the fillet into paper-thin pieces. The meat will be frozen but do not be concerned, as it will defrost quickly. Place the slices of meat onto plates while they are still frozen, as they are far easier to handle.
To serve:
Drizzle olive oil and basil pesto over the meat and season with Maldon salt and freshly ground black pepper. Sprinkle caper seeds and Parmesan shavings on top and, lastly, add a handful of baby lettuce leaves or rocket.

Read more on: beef


Bacon Parmesan potato nests

2016-10-21 11:21

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.