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Beef carpaccio

PT45M

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Ingredients

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Method

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1
Lay the fillet of beef out onto a chopping board and use a very sharp knife to cut into 1/2 cm thick slices
2
Lay the circles of fillet out onto a sheet of greaseproof paper, leaving a 7cm gap between each piece. Place another sheet of greaseproof on top and use a rolling pin to roll out the pieces of beef to around 2mm in thickness
3
Remove the top sheet of greaseproof paper and lay 3 slices onto each plate, slightly overlapping to completely cover the base of the plate
4
Place the sheet of greaseproof over the sliced beef on the plate and use your thumb to flatten the beef out further. Repeat to flatten the rest of the beef
5
To prepare the garnish ingredients, cut the base off the treviso lettuce so you are left with individual curls of leaf. Dress with a dash of lemon juice and olive oil and a pinch of salt
6
Halve the fresh walnuts and set aside
7
Cut the gorgonzola into small pieces
8
Dress the beef carpaccio with some lemon juice, olive oil and salt and pepper. Use the back of a spoon to spread the dressing all over the beef to evenly coat
9
Scatter the dressed treviso leaves over the carpaccio, followed by the fresh walnuts, Gorgonzola and another drizzle of olive oil. Serve immediately
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Beef carpaccio

 
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