Welsh Beef Carpaccio with Gorgonzola
Thin slices of succulent Welsh beef, a drizzle of truffle oil, and crumbles of creamy Gorgonzola - this beef carpaccio recipe is a cut above the rest!
Ingredients
Method
- Season the beef fillet with salt and pepper and rub with 1 tbsp truffle oil.
- Sear the beef fillet in a hot frying pan for 1 minute a side until browned. Cool and then wrap tightly in cling film. Place in the freezer for one hour.
- Whilst the beef is still wrapped in the cling film, use a sharp knife to slice and discard the end piece. Slice thin rounds off the fillet and place them, one at a time, between two sandwich bags. Use a rolling pin to gently bash the meat out so that it flattens to approximately 2mm thick.
- To serve, arrange the carpaccio slices on a plate, along with some rocket leaves, and then drizzle over a little lemon juice and truffle oil.
- Sprinkle over some black pepper and crumbled Gorgonzola.
- Cook’s Tip: If you can’t find truffle oil, olive or walnut oil is a good alternative.
Recipe courtesy of Gorgonzola
This beef carpaccio recipe is a sophisticated yet simple salad that’s sure to impress!
Prepare to be swept off your feet by this show-stopping Welsh beef fillet carpaccio recipe. This dish is a true celebration of simplicity and incredible ingredients, proving that sometimes less really is more.
The star of the show is the exceptionally tender Welsh beef fillet which is seared, cooled and sliced paper thin. It practically melts in your mouth, while a drizzle of truffle oil elevates this steak carpaccio dish to next-level deliciousness.
But wait, there's more! Peppery rocket leaves are crispy and fresh, a squeeze of lemon juice adds a zing. But the pièce de résistance in this beef fillet carpaccio dish is crumbles of creamy, tangy Gorgonzola, though you can also use a Spanish Manchego, an Italian Parmesan, a French Roquefort, or good old English Cheddar!
This beef carpaccio recipe is easy to make and ideal as a dinner party starter or a side salad. If you don’t have truffle oil, use olive or walnut oil, and for an extra touch of scrumminess, add toasted pine nuts or a drizzle of balsamic vinegar.
This sensational steak carpaccio recipe is undoubtedly a cut above, and if you’re looking for more scrummy salads, how about a tastebud-tingling parma ham, strawberry, mozzarella and walnut salad with kiwi-lime vinaigrette, a classic caprese salad, or a delicious summer salad of grilled tenderstem, peaches and goat’s cheese.
