Beef carpaccio

Surprisingly simple to prepare, this beef carpaccio recipe from Theo Randall makes an elegant starter; the thinly sliced meat adorned with walnuts, Gorgonzola and Treviso lettuce. Using a good quality beef fillet will make all the difference, Theo recommends using Longhorn beef.

First published in 2015

Ingredients

Metric

Imperial

Method

1
Lay the fillet of beef out onto a chopping board and use a very sharp knife to cut into 1/2 cm thick slices
2
Lay the circles of fillet out onto a sheet of greaseproof paper, leaving a 7cm gap between each piece. Place another sheet of greaseproof on top and use a rolling pin to roll out the pieces of beef to around 2mm in thickness
3
Remove the top sheet of greaseproof paper and lay 3 slices onto each plate, slightly overlapping to completely cover the base of the plate
4
Place the sheet of greaseproof over the sliced beef on the plate and use your thumb to flatten the beef out further. Repeat to flatten the rest of the beef
5
To prepare the garnish ingredients, cut the base off the treviso lettuce so you are left with individual curls of leaf. Dress with a dash of lemon juice and olive oil and a pinch of salt
6
Halve the fresh walnuts and set aside
7
Cut the gorgonzola into small pieces
8
Dress the beef carpaccio with some lemon juice, olive oil and salt and pepper. Use the back of a spoon to spread the dressing all over the beef to evenly coat
9
Scatter the dressed treviso leaves over the carpaccio, followed by the fresh walnuts, Gorgonzola and another drizzle of olive oil. Serve immediately
First published in 2015

With Theo Randall’s career including experience in some of London’s most prestigious locations as well as Chez Panisse in California, it’s vital to note that – prior to opening up his own first solo venture – he secured his reputation as head chef at The River Cafe.

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