Beef Carpaccio

Cooking Time:     1 hr 25 mins
Serves:                  4

What you need

500g John Penny beef fillet trimmed of all fat
4 tbsp extra virgin olive oil
sea salt and pepper
2 tbsp toasted pine nuts

2 tbsp finely chopped chives

40g chunk of Parmesan
1 lemon cut into wedges

How to cook

Rub the fillet with a little olive oil, season it, then sear it on all sides in a very hot pan (4mins if you like it rare, longer for well done). Allow to cool down thoroughly (around 30mins).

Wrap the beef in cling film and place in the freezer for 30mins until it is firm but not frozen. Using a very sharp knife, cut the meat into ½cm slices or as thin as you can. You will need around 2-3 slices per plate.

Place the meat between two pieces of plastic wrap and gently press it out until it becomes thinner. If your slices are a little thicker than ½cm, you can use a rolling pin to do this.

Arrange the slices in a single layer over 4 dinner plates. Sprinkle with sea salt and pepper and then drizzle with olive oil, pine nuts and chives. Using a vegetable peeler, pare thick shavings of Parmesan over the beef, sprinkling about 2 tbsp over each. Serve with the lemon wedges.

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