Carpaccio Boeuf ou Thon (Beef or tuna carpaccio)
Serves: 4
Ingredients
- 3 tbsp extra virgin rapeseed oil
- 2cm fresh ginger, sliced and unpeeled
- ½ tsp coriander seeds, lightly crushed
- 500g beef or tuna fillet in 1 piece
- 1 tbsp fresh coriander leaves, chopped
- 3 tbsp wholegrain mustard
- 3 tbsp extra virgin olive oil
- 2 unwaxed lemons, juice of
- crushed black pepper
- 100g fresh beansprouts
- 150g French beans, boiled
- 50g Parmesan cheese, shaved
- 1 tbsp fresh mint leaves, chopped
Method
- Heat the rapeseed oil in a large sauté pan on a low heat. Add the ginger and coriander seeds, then the beef or tuna. Turning occasionally, fry the beef for 8 mins / the tuna for 5 mins, sealing on all sides. Remove from the pan and set aside.
- Wash and chop the fresh coriander, leaving enough moisture so that the leaves stick to your fingers as you cut them. Put on a plate. When the fillet is still warm (not hot), cover completely with the mustard and roll in the coriander leaves. Place in the centre of a large sheet of foil and encase the foil around the meat. Twist the ends to form a tight parcel. Place in the fridge for 2 hours and then transfer it to the freezer for 2 hours.
- To serve, take a bowl and mix the extra virgin olive oil with the lemon juice and black pepper. Remove the beef/tuna from the freezer and remove the foil. Slice the fillet very thinly with a sharp knife. Place on a large serving plate and spoon the dressing over, then place a handful of crisp beansprouts and some French beans on top. Finish with Parmesan cheese shavings, the chopped mint and any chopped coriander left over.
- Tip: Using foil to wrap the fillet will help to reduce the temperature more quickly than clingfilm. Leave the beansprouts in cold water for half a day then drain 15 mins before you need them to ensure crispness.
