Seared Encrusted Carpaccio Of Beef Recipes

SPICY SEARED CARPACCIO OF BEEF

Steps:

• Make sure that the fillet is completely thawed and that it is standing at approximately room temperature. Spread the coriander seeds, green peppercorns on a cutting board and cover with a tablecloth. Using a bottom of a pan or a meat pounder smash the seeds and the peppercorns. Remove the table cloth, you should see no seed or pepper corn still intact. Sprinkle a generous amount of salt over the cutting board and add some freshly ground pepper. Spread the mix so that it is evenly spread out all over the cutting board.
• Place the fillet on the cutting board and roll and press the fillet of beef over the mixture and make sure that the mixture sticks with the beef. Once that is done, drizzle some olive oil on the fillet and ensure that the beef is now covered with a thin layer of oil. Leave the meat on the cutting board to absorb some of the flavours. In the mean time, get hold of a big grill pan or a ridged pan, and why not, you can do this even on a BBQ. Get the pan on medium-high heat and let it get very hot. Once it is hot, place the meat in the pan and sear the meat till it becomes brown and crisp on all sides. Should not take more then 5-10 minutes, rolling the fillet frequently so that the brown colour is uniform throughout the whole piece of fillet. With that done, turn off the burner and take the meat of the pan and put it on a cutting board to rest for 10 minutes.
• After the 10 minutes are over, start to slowly slice the fillet in thin slices, you should aim for slices less then 2mm in thickness. Get a big plate out, and spread the slices evenly to cover all the plate. Now its time to add some extra flavours in the mix. Drizzle the balsamic vinegar, sesame oil, soy sauce. Tear apart the Parma ham slices and sprinkle the parmesan shavings on top.

CRUSTED BEEF CARPACCIO WITH PARMESAN

Steps:

• Drizzle the beef with 1 tbsp olive oil and season well. Heat a frying pan until smoking hot, add the beef and sear on all sides for 2-3 minutes until the edges are golden brown but the middle is still very pink. Remove from the heat and leave to cool for 1 minute. Rub with a little more olive oil and roll in the dukka spice mix, pressing to ensure it is well covered. Wrap tightly in cling film to make a neat cylindrical shape (like a Christmas cracker), then wrap again in foil. Put in the freezer for 30 minutes to set the shape and make it easier to slice thinly.
• When ready to serve, unwrap the beef, then, using a very sharp knife, finely slice into thin rounds. If the slices are a little too thick, place them on a chopping board and flatten using the back of a knife. Place 3-4 slices onto each of 4 plates, then scatter with the Parmesan shavings and rocket leaves and drizzle with the lemon oil. Season, sprinkle over a little extra dukka, then serve.

SEARED CARPACCIO OF BEEF WITH ROASTED BABY BEETS, CREAMED HORSERADISH, WATERCRESS AND PARMESAN

Steps:

• Preheat the oven to 450 degrees F (230 degrees C/gas 8).
• Wash and scrub the beets, trim the ends, and toss into a large piece of foil with a little oil, balsamic vinegar, and seasoning. Wrap and roast until tender. Cooking time depends on size.
• Mix the rosemary salt and pepper on a board. Roll and press the fillet of beef over this, making sure all sticks to the meat. In a very hot, ridged pan, or on a barbecue, sear the meat until brown and slightly crisp on all sides, around 5 minutes. Remove from the pan. Allow it to rest for 5 minutes, then slice it all up as thinly as you can. Lay the slices on a large plate.
• After preparing the beef, sprinkle the roasted beetroots randomly (whole, halved or quartered, depending on size) over the sliced meat. Now mix the horseradish and creme fraiche together. It has to be seasoned well, usually needing a little white wine vinegar or lemon juice. Dribble this over the beetroots. Dress some watercress with olive oil and lemon juice. Then scatter this, along with some small slivers of shaved Parmesan, all over the plate and get ready to tuck in!

PAN SEARED BEEF CARPACCIO WITH POTATO CHIPS, FRIED CAPERS AND LEMON AIOLI

Steps:

• For the beef carpaccio: In a small bowl, mix the spices together. Completely coat the beef with the spice mix. In a pan, heat the oil over medium-high heat and sear the beef on all sides until golden brown and crusted, about 2 minutes on each side.
• Wrap the tenderloin in plastic wrap and place in the refrigerator until ready to slice.
• For the aioli: With the back of a knife, crush the garlic. Place in a bowl with 1 teaspoon salt and the Dijon mustard. Add the egg and whisk to blend. Slowly whisk in the oil, a little at a time, until all the oil is mixed in and the aioli emulsifies and becomes thick and creamy. Add the lemon juice and zest. If you need to thin the sauce, add water until you get the consistency you like. Season with salt and pepper. Keep refrigerated until ready to use. (Use within 24 hours.)
• For the chips and capers: Rinse the potato slices under cold water and put them in a large bowl with the salt. Rinsing the potatoes will ensure they don't change color and will remove some of the starch. Add cold water to cover and set aside. (The longer the potatoes stay in the water, the crispier they will be when you fry them.)
• Drain the potatoes from the water and pat dry between paper towels. Dry off the capers with a paper towel and set aside.
• Using a deep fryer, heat the oil to 350 degrees F. Working in small batches, fry the potato chips, stirring a few times, until golden, about 2 minutes. Transfer the potato chips to paper towels to drain excess oil. Sprinkle with salt and reserve.
• Fry the capers until golden, 30 to 45 seconds. Reserve on paper towels to drain.
• Take the beef out of the refrigerator. Using a very sharp knife, cut slices as thinly as you can.
• Mix the baby spinach with the olive oil. Season with salt and pepper.
• To serve: Plate the beef slices on individual plates, spoon the lemon aioli on the beef, garnish with the seasoned spianch, the potato chips, fried capers and chives.