Carpaccio is a perfect hot weather starter and a few weeks ago I made it for a dinner party along with the Eton Mess as a dessert and it went down so well I will be doing it again and again. The main was a slow roasted pork belly done by a mate of mine who is legendary with pork.
The best part of this recipe is that it is so simple, takes so little effort and is incredibly delicious. You do need a very sharp knife for this one, without it you will battle. You need about about 50g of meat per person maximum and depending on how thin you cut it. I didnt have the time to let it freeze so mine was a bit thicker than normal and quite difficult to cut but went down just as well. (8-10 people)
What you need
500g Fillet steak trimmed of any fat
salt and pepper
Parmesan cheese (you want quite a hard piece so go to a good deli)
Salad greens (lettuse, rocket, red leaves, basil)
Baby tomatoes halved
Cover a chopping board with a nice layer of salt, pepper and sprinkle of paprika. Roll your fillet over the salt mixture giving it a nice coat all over.
Heat a little vegetable oil in a pan to very hot and sear the fillet so that the entire outside is beautifully golden all over. Remove it from the heat and let it cool for about ten minutes.
Now wrap it up tightly in some cling film and pop it into the freezer for about 2 hours or until about 15 mins before you are going to serve.
When you are ready to serve take it out of the freezer and set it aside while you prepare the platters by tearing the greens and placing the tomatoes all over the platter.
Now unwrap your fillet and with a very sharp knife cut thin slices and place them all over the greens.
Now take your parmesan and with a potato peeler slice up a whole lot of thin pieces and place them on top of the carpaccio.
Drizzle generously with olive oil and give the whole platter a good grind of black pepper and salt. For something really special get a bottle of capers in brine and sprinkle a few over the top.
It’s really yummy folks, give it a go on a special occasion.