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Angus Beef Carpaccio with Gorgonzola

Ready in 20 mins + waiting

Recipe by Graham 

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.

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
½ lemon
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!
GRAHAM'S HOT TIP:
If you can't get hold of truffle oil, olive or walnut oil is an acceptable alternative.
 
GRAHAM'S WINE RECOMMENDATION:
A 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.