Prep 10 minutes
Total 3 hours 30 minutes
Serves
US | Metric
Ingredients
  • 280 g fillet steak
  • 10 sprigs of fresh thyme, finely chopped
  • salt & pepper
  • olive oil, for coating the steak
  • parmesan shavings
  • 2 tbsps homemade wild garlic capers (or normal capers)
  • handful of rocket
  • 4 slices of stone baked bread, griddled
  • drizzle of extra virgin olive oil, for garnish
Beef Carpaccio
with wild garlic capers, parmesan & rocket
favorite
print
rate
  1. Finely chop the thyme and combine with salt and pepper on a chopping board.
  2. Coat the fillet steak in olive oil then roll onto the dry herb mixture until it is evenly coated.
  3. Heat a non stick pan on a high heat, once smoking hot add the steak and sear for 45 seconds on each side.
  4. Wrap tightly in clingfilm then pop in the fridge for at least 3 hours.
  5. Thinly slice the steak with the clingfilm still covering it then carefully remove it once you have your steak slices.
  6. Carefully pat the steak slices with kitchen roll then cover with baking paper ready to protect them whilst you flatten with a rolling pin. Do this fairly lightly so that you don't tear the steak.
  7. Once flattened to your liking, place on a plate in a single layer and top with parmesan shavings, wild garlic capers (or if you don't have these you can use normal capers), rocket, extra virgin olive oil and season with salt and pepper.
  8. Serve with 2 slices of bread which have been slightly charred in a griddle pan. Add a drizzle of extra virgin olive oil to your bread too if you wish.

Foodie husband and wife with a passion for cooking and fine dining.

Beef Carpaccio
with wild garlic capers, parmesan & rocket
favorite
print
rate
Prep 10 minutes
Total 3 hours 30 minutes
Serves
US | Metric
Ingredients
  • 280 g fillet steak
  • 10 sprigs of fresh thyme, finely chopped
  • salt & pepper
  • olive oil, for coating the steak
  • parmesan shavings
  • 2 tbsps homemade wild garlic capers (or normal capers)
  • handful of rocket
  • 4 slices of stone baked bread, griddled
  • drizzle of extra virgin olive oil, for garnish
  1. Finely chop the thyme and combine with salt and pepper on a chopping board.
  2. Coat the fillet steak in olive oil then roll onto the dry herb mixture until it is evenly coated.
  3. Heat a non stick pan on a high heat, once smoking hot add the steak and sear for 45 seconds on each side.
  4. Wrap tightly in clingfilm then pop in the fridge for at least 3 hours.
  5. Thinly slice the steak with the clingfilm still covering it then carefully remove it once you have your steak slices.
  6. Carefully pat the steak slices with kitchen roll then cover with baking paper ready to protect them whilst you flatten with a rolling pin. Do this fairly lightly so that you don't tear the steak.
  7. Once flattened to your liking, place on a plate in a single layer and top with parmesan shavings, wild garlic capers (or if you don't have these you can use normal capers), rocket, extra virgin olive oil and season with salt and pepper.
  8. Serve with 2 slices of bread which have been slightly charred in a griddle pan. Add a drizzle of extra virgin olive oil to your bread too if you wish.

Foodie husband and wife with a passion for cooking and fine dining.