18/05/14 15:30 Filed in: Italian - Starter
We were having a little celebration, (hence the Roederer Champagne) at home and wanted a simple but impressive starter.
Beef carpaccio barely registers as cooking, but tastes oh so divine. I love the contrasting flavours and textures of the ultra thin bashed fillet steak just slightly cooked by the lime juice and topped with salty parmesan and peppery rocket leaves.
I asked the butcher to prepare the fillets for me, saving me the bulk of work!
Enjoy with a decent crusty loaf or home made bread.
for the Beef Carpaccio [serves 2] :
500 g of Scottish filet steak, bashed thin
1 lime, juiced
100 g Parmesan, thinly grated
handful of rocket leaves
salt and pepper to taste
for the Beef Carpaccio :
1) Arrange the beef on a plate.
2) Sprinkle over the lime juice and leave to marinade in the fridge for 10 minutes.
3) Sprinkle over crushed sea salt and a good crack of black pepper.
4) Top with rocket leaves and parmesan shavings.
5) Serve with bread.
Bashed Fillet of Beef
Arrange the slices on a plate
Once marinaded in lime juice, season well
Top with Parmesan shavings and rocket leaves
Serve with crusty bread
How better to celebrate? Champagne and Carpaccio!
The Flickr photoset showing Beef Carpaccio appears here.