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Angus Beef Carpaccio with Gorgonzola Recipe

Angus Beef Carpaccio with Gorgonzola

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
An Unusual Recipe

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Angus Beef Carpaccio with Gorgonzola is probably not for everyone. If you eat your meat well done, then this is not for you! On the other hand, if you normally eat your meat blue, rare or medium rare, this is a terrific recipe that you can use to feed 4 for a light lunch or 2 for a main course (using the quantities here)

The Carpaccio recipe was invented and popularised by Giuseppe Cipriani, in Venice. He originally prepared the dish for the countess Amalia Nani Mocenigo when he learned that the doctors had recommended that she eat only raw meat. (The name "Carpaccio" is actually after Vittore Carpaccio, the Venetian painter). So if ever you see a restaurant offering "Carpaccio" that is cooked, you can tell them they got it totally wrong. Just because meat is sliced thin, does NOT make it a Carpaccio!

It's important to use the best beef you can get your hands on which I why I've suggested Angus beef. If you can't get Angus, just be sure to ask for heifer beef (as opposed to steer beef) - it's much more tender.

      Preparation Time: 15 Minutes + waiting

      Cooking Time: 5 Minutes

Ingredients for Angus Beef Carpaccio with Gorgonzola

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 2-4:
9 oz
Angus Beef fillet
salt and pepper
3 tablespoons
truffle oil
rocket leaves
5 oz
Gorgonzola piccante


How to Cook Angus Beef Carpaccio with Gorgonzola

  1. 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.
  2. 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.
  3. 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.
  4. 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!

If you can't get hold of truffle oil, olive or walnut oil is an acceptable alternative.
GRAHAM'S WINE RECOMMENDATION: GrahamA nice, rounded Bordeaux like the 2005 Chateau des Antonins Bordeaux Supérieur enhances the superb flavour of the beef, while allowing the sharpness of the Gorgonzola to gently bite through.
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Reviews of Angus Beef Carpaccio with Gorgonzola

Rating 5 out of 5 - Many cooks will make this recipe again 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.
(6 reviews)

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