Carpaccio di filetto

Carpaccio di filetto

By
From
Modern Italian Food
Serves
4
Photographer
Earl Carter

Strictly speaking, carpaccio is served raw. Most restaurants freeze the meat and use an industrial slicer to achieve the desired wafer-thin pink slices. I suggest you sear it briefly all over, which will make it easier to slice thinly.

Ingredients

Quantity Ingredient
extra-virgin olive oil
1 x 400g beef eye fillet, cut from the centre
salt flakes
freshly ground black pepper

Method

  1. Heat a frying pan to get it really hot. Add a little oil and the beef fillet and sear the meat briefly on all sides. You only need to lightly brown the outside.
  2. Remove from the pan and leave to cool. Slice as finely as possible. Serve with a drizzle of extra-virgin olive oil, a sprinkling of salt and a grind of cracked black pepper. It is also delicious with a light caper mayonnaise and a few red and white leaves of witlof.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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