It’s no secret to friends that I love beef – braised, roast, stewed, grilled or fried. It’s packed full of flavour and is my go to comfort food. For something really special and to impress, a good beef Carpaccio tastes incredible and looks like you’ve gone to great effort, when really it’s all about the quality of the meat.
When looking for your meat, spend a little more and get a good piece of fillet steak – I opted for an organic piece of beef fillet steak costing around £6, this made 4 starter portions, though if you have a butcher nearby they can advise on the best size and which cut would be best for you.
- Big Bag of Fresh Rocket
- 1 x Piece Fillet Steak (about £6 worth for 4 people)
- Salt and Pepper
- Cling Film
- Prep/Cooking will take about 1 hour. Take the beef out of the fridge about 10 minutes before you go to make and coat in salt and pepper all over. Heat a small amount of olive oil in a heavy frying pan, this needs to get fairly hot before you sear the beef
- Sear the beef on all sides for no more than a minute on each side – the aim is to get a good crispy brown coating without cooking the inside
- As soon as you’ve seared the meat, remove from the pan and roll in cling film tightly and chill for at least 30 minutes
- 5 minutes before serving, pop the wrapped beef into the freezer to firm up slightly (this helps with slicing, but if you have very sharp knives isn’t required)
- Unwrap and slice the beef really finely, I use a serrated knife, (you can slice the beef thicker, and just flatten with the side of a wide knife) and place equal amounts onto small plates with a generous handful of rocket to garnish