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Beef Carpaccio
- Prep time:
- 10 mins
- Cook time:
- 1 min
- Serves:
Aaron Craze serves up this well-loved Italian starter, adding more flavours with beetroot, herbs and pecorino cheese
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Tips and suggestions
- Cooks Tips...
- If you can find it, shell of beef is ideal for carpaccio because of its tender texture and stronger flavour. When slicing the beef, use a razor-sharp knife with a long blade.
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Ingredients
- 1 handful Rosemary, finely chopped
- 1 handful Thyme, finely chopped
- 1 handful Sage, finely chopped
- 1 handful Oregano, finely chopped, plus extra for garnish
- 1-2 tbsp French Mustard
- 1 300 gfillet beef steak
- 2 tbsp Olive oil, plus extra for drizzling
- 1 Beetroot, peeled
- 75g Pecorino cheese
- 2 tbsp Balsamic vinegar
- ½ blood orange, juice only
Method
1. Sprinkle the chopped herbs evenly on a plate. Spread a thin layer of mustard all over the beef, and season with salt and pepper. Roll the beef over the herbs until the fillet is completely covered.2. Heat a frying pan with the olive oil until smoking and sear the beef quickly on all sides. Do not cook for longer than 30 seconds. Remove immediately from the pan and roll up tightly in cling film and set aside.
3. Using a vegetable peeler, shave the beetroot into thin slices. Place into a bowl and toss with the balsamic vinegar and a drizzle of olive oil.
4. Slice the beef as thin as you can, flattening with the side of a knife for paper-thin slices. Arrange on a plate.
5. Sprinkle pieces of beetroot over the beef, then shave over the pecorino and dress with oregano and a squeeze of blood orange juice.
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