appetite magazine
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe by appetite magazine at https://www.appetitemag.co.uk/carpaccio-boeuf-ou-thon-beef-or-tuna-carpaccio/