How to make carpaccio

Delicious and splendidly simple, the key to a great carpaccio is to get the best meat you can afford, and use a super sharp knife. With those two things covered, you’re a-for-away. This carpaccio has a spicy sugar crust and is perfect as a starter or a light meal on a warm day.

carpaccio-feature

Ingredients (serves 6):

400g beef fillet
A bunch sliced radishes, to serve
100g rocket, to serve
Parmesan cheese, shaved

For the spicy sugar:
2 Tbsp castor sugar (if you’re a strict Banter use xylitol instead)
1 tsp cumin, ground
1 tsp coriander seeds, ground
Zest of 1 orange or lemon
Salt and pepper

For the dressing:
4 Tbsp olive oil
½ tsp Dijon mustard
Salt and pepper

carpaccio-with-coriander

Method:

1. Heat the olive oil in a frying pan until it’s really hot. While your pan is heating up make the spicy sugar. Simply mix together all the ingredients listed above in a dressing shaker or with a whisk. Season the beef fillet well with the spicy sugar and salt and pepper.
2. Next sear the meat very quickly in your piping hot pan to get a crispy, charred edge (the inside must be very rare).
3. Remove and allow to cool completely. Wrap the beef in cling film and place in the freezer for 15–20 minutes. The outside will just be starting to harden and freeze up. This helps you get thinner slices.
4. Remove the meat from the freezer and slice very thinly. The Italian way is slightly thicker and more rustic, just go with what feels right for you.

carpaccio-meat-prep

5. For very thin carpaccio: place the slices in between 2 pieces of baking paper or cling film and roll out gently using a rolling pin.
6. Serve the thin slices on a platter with parmesan scrapings, sliced radish and fine rocket leaves.
7. Mix together dressing ingredients. Drizzle over the dish and serve.

Carpaccio-portrait

A plate of carpaccio is akin to a work of art, pretty fitting considering it is named after a Venetian painter, no?

Enjoy serving this one up.