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This recipe pre-dates my 5 Ingredients philosophy.
Seared Spiced Beef ‘Carpaccio’ with Roasted Beets & Goat’s Curd
This is a great way to introduce raw beef to those that have yet to venture beyond sushi. Searing briefly to get a lovely spiced crust on the outside just adds to the textural and flavoural experience. But by all means if you feel like going totally raw be my guest and skip the cooking stage and cut back on the spicing.
This dish is really relying on your beef to be the star so be sure and get the freshest most tender beef fillet you can. It’s a good idea to mention to your butcher that you’re planning on serving it as carpaccio so they can steer you in the right direction.
Fresh horseradish with any beef is a match made in heaven but even more so when the beef is raw and melt-in-the-mouth tender. If you can’t get hold of fresh horseradish you could substitute in commercial creamed horseradish. Just stir it through the goats curd or some creme fraiche until it tastes punchy & sharp.
Serves 6
2 bunches small beets
2T balsamic vinegar
2T olive oil
600g eye fillet of beef
2T secret spice blend
3T extra virgin olive oil
200g goats curd or creme fraiche
fresh horseradish
bunch chives
1. Preheat oven to 200C. Scrub and trim beets and cut into bight size wedges or chunks. Place on a sheet of foil and drizzle with balsamic and oil and season. Wrap foil to form a parcel and seal. Bake for 45mins to an hour or until beets are tender. Allow to cool to room temperature.
2. Combine spices and oil to form a paste and season liberally. Rub paste over the beef and allow to marinate for a few minutes.
3. Heat a BBQ or frying pan to hot and sear beef on all sides until you have a nice crust on the outside but the center is mostly still raw. Allow to rest for a few minutes then slice as finely as you can.
4. Divide beef slices between 6 flat dinner plates, pressing it out so it is nice and fine. Season generously then scatter beets over and dot with dollops of goats curd. Grate over fresh horseradish to taste and finsh with a sprinkle of fresh chives. Serve immediately.
Add to my Old Favourite Recipes
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