Beef carpaccio

servings4
45 minutes

Ingredients

  • 300g of beef fillet, longhorn, chilled
  • 160g of Gorgonzola Piccante
  • 1 treviso tardivo lettuce
  • 1 lemon, for juice
  • fresh walnuts, peeled, or use regular as an alternative
  • salt
  • pepper
  • first press olive oil

Method

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
  • 300g of beef fillet, longhorn, chilled
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
  • 1 treviso tardivo lettuce
  • 1 lemon, for juice
  • first press olive oil
  • salt
6
Halve the fresh walnuts and set aside
  • fresh walnuts, peeled, or use regular as an alternative
7
Cut the gorgonzola into small pieces
  • 160g of Gorgonzola Piccante
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
  • 1 lemon, for juice
  • first press olive oil
  • salt
  • pepper
9
Scatter the dressed treviso leaves over the carpaccio, followed by the fresh walnuts, Gorgonzola and another drizzle of olive oil. Serve immediately