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Beef carpaccio
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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
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Ingredients
Metric
Imperial
- 300g of beef fillet, longhorn, chilled
- 160g of Gorgonzola Piccante
- 1 treviso tardivo lettuce
- 1 lemon, for juice
- fresh walnuts, peeled, or use regular as an alternative
- salt
- pepper
- first press olive oil
SAVE RECIPE
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
- 300g of beef fillet, longhorn, chilled
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
- 1 treviso tardivo lettuce
- 1 lemon, for juice
- first press olive oil
- salt
6
Halve the fresh walnuts and set aside
- fresh walnuts, peeled, or use regular as an alternative
7
Cut the gorgonzola into small pieces
- 160g of Gorgonzola Piccante
9
Scatter the dressed treviso leaves over the carpaccio, followed by the fresh walnuts, Gorgonzola and another drizzle of olive oil. Serve immediately
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