20 mins
+ waiting
Ingredients for Angus Beef Carpaccio with Gorgonzola
Currently displaying quantities in US Imperial Measurements
How to Cook Angus Beef Carpaccio with Gorgonzola
- Trim all fat off the outside of the beef fillet. Season the fillet with salt and freshly-ground black pepper, then rub with 1 tablespoon of the truffle oil.
- Sear the beef fillet in a hot frying pan for about 1 minute on each side until it is lightly browned all over (this is just to colour the edges). Allow the meat to cool, then wrap tightly in cling film and place in the freezer for one hour.
- Keeping the beef wrapped in the cling film, use a very sharp knife to slice the fillet. Discard the end piece then slice thin rounds off the fillet and place them, one at a time, between two polythene sandwich bags. Use a rolling pin to gently beat the meat out so that it flattens to approximately 2mm thick.
- Place a small handful of rocket leaves on each plate and arrange the carpaccio slices on top. Drizzle lemon juice and the remaining truffle oil over the meat, then grind a little black pepper on top. Add small pieces of crumbled Gorgonzola and eat when you like!
GRAHAM'S HOT TIP:
If you can't get hold of truffle oil, olive or walnut oil is an acceptable alternative.
Reviews of Angus Beef Carpaccio with Gorgonzola
August 03 2014 This was just too good to be true! I like my meat rare, but I'd never tried a true carpaccio before and was a bit wary about whether I'd like it or not. In fact, I absolutely loved it, and so did my husband. It was tasy and tender and not at all as you might expect (I guess the lemon juice and oil "Tenderize" the meat?). We'll definitely be having this again soon. sallyH (6 reviews) |
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