Beef Carpaccio

3 Jul 2011

Category: recipes

When you have beef of top quality, why cook it?  This recipe makes the most of the matured taste and fine texture of our 21 day aged beef from Kemphill Farm.

Beef Carpaccio

Preparation time: 15 minutes (plus chilling time)  Cooking Time: zero!  Serves: Four



250g (8oz) Kemphill beef fillet, trimmed of any fat or membrane

salt & pepper

4 tbsp pesto mixed with olive oil

1 shallot, thinly sliced

4 tbsp capers 

150g shaved or thinly sliced parmesan


1. Roll the beef fillet in cling film and put in the freezer for 3-4 hours to harden, so it can be sliced.

2. An hour before serving, remove the beef from the freezer, unwrap and slice very thinly - you'll need a very sharp knife!

3. Arrange the slices on a plate, drizzle over the thinned pesto and season with a liottle salt and pepper.  Cover the plate and allow the beef to defrost thoroughly for about 30-45 minutes.

4. Sprinkle over the sliced onion and capers and arrange the parmesan shavings.

5. Serve with warm crusty bread - how about some of the Village Bakery's focaccia?


Recipe from Le Cordon Bleu