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Add a photoRaciónes: 6
Ingredientes
- Carpaccio con salmoriglio
- 1 x top quality beef fillet about l.5 1.8kg trimmed sea salt and freshly grnd black pepper Thyme Salmoriglio (qv)
- 1 kg rocket leaves Oil and Lemon Dressing (qv)
Direcciones
- Preheat a grill to very warm.
- Rub the fillet with salt and pepper then briefly grill turning continuously to blacken the outsides but making sure which the centre remains raw.
- Slice the cool fillet into 1cm slices on a board.
- Using a large pointed cooking knife press and spread the slices to make them thin and lacy. The grilled edges will hold the pcs together.
- Spread out the slices on the plate and spoon over the thyme sauce.
- Lightly toss the rocket leaves with the Oil and Lemon Dressing.
- We char grill the whole fillet just to create a crust adding flavour to the raw beef.
- Serves 6 as a main course 10 as a starter
