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About this Recipe

This is my version of an amazing Italian dish. Carpaccio was created by Giuseppe Cipriani in Venice around 1950 and dedicated to the Venetian painter Vittore Carpaccio. I love carpaccio but have added my own twist.

Always use the best quality meat – this is raw meat so you have to be 100% sure of its providence and quality. I recommend beef fillet or wagyu flank and you should remove any fatty tissue.

1 fillet of quality beef – remove all excess fat

1 clove garlic finely chopped

1 tbs fresh coriander finely chopped

1 tbs fresh thyme finely chopped

3 tbs olive oil

1 tbs sea salt

1 tbs fresh mixed ground pepper corns

Recipe Instructions

Mix all the ingredients below in a bowl and then rub all over the fillet and leave to rest for 20 minutes.

Now it is time to sear your beef, get your cast-iron pan up to smoking hot and sear each side of your beef fillet for 2-3 minutes. You are not cooking your fillet, just searing all of the outside.

Remove the fillet from the heat and leave to cool down until room temperature. Slice as thinly as you can, drizzle with lemon juice and a sprinkle of parmesan cheese.

f you like your carpaccio very thinly sliced, wrap in cling film and freeze overnight, this means it is much easier to slice.

Such a simple recipe but I love the natural flavour of beef and by searing the outside, it adds an extra flavour and texture. Highly recommended.

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