How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Spicy Seared Carpaccio Of Beef?

You need 12 ingredients. The key ingredients include: 750 g filet of beef, in one piece, 1 tablespoon coriander seed, 1 tablespoon green peppercorn, 1/4 teaspoon salt, and more.

Is Spicy Seared Carpaccio Of Beef suitable as meat & poultry?

Yes, Spicy Seared Carpaccio Of Beef falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Spicy Seared Carpaccio Of Beef?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Seared Carpaccio Of Beef Recipe

Name: Spicy Seared Carpaccio Of Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 750 g filet of beef, in one piece; 1 tablespoon coriander seed; 1 tablespoon green peppercorn; 1/4 teaspoon salt; 1/4 teaspoon ground pepper; 3 tablespoons balsamic vinegar; 3 tablespoons sesame oil; 3 tablespoons soy sauce; 3 tablespoons lime juice; 2 tablespoons parsley (finely chopped); 10 g parmesan cheese (shavings); 20 g parma ham (4 slices)

Spicy Seared Carpaccio Of Beef

Eats Now Editorial Team · 602 kcal · Meat & Poultry

1
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.
2
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.
3
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.

Spicy Seared Carpaccio Of Beef

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