Beef fillet tail carpaccio
A simple summer dish, this is normally a prime cut of meat served rare, sliced as thinly as possible. This recipe uses beef fillet tails, which makes it more cost-effective without any compromise on flavour. Searing the meat gives it a nice crust.
Serves: 6
Ingredients
- 1 tbsp coriander seeds
- 1 tbsp rock salt
- 1 tbsp black peppercorns
- 1 tsp mixed herbs
- 4 British beef fillet tails
Method
- Take the meat out of the fridge at least 30 mins before you intend to cook it, to bring it to room temp (allowing meat to come to room temp before cooking is vital in ensuring you get a juicy flavour and even cooking).
- Grind coriander, salt and pepper in a pestle and mortar and mix in herbs.
- Sprinkle mix evenly over a chopping board, then roll the beef fillet tails over the board, making sure the mix sticks to it.
- Sear the meat on a hot barbecue until it’s brown and crisp on all sides.
- Rest on a plate for 5 mins.
- Slice as thinly as possible and lay on a large plate to serve with salad (great with a mix of rocket, beetroot and parmesan).
