Carpaccio of Beef from Keep it Simple by Alastair Little
Tataki of tuna, where the fish fillet is seared on the outside, cooled and then served in slices - the main part being raw, but with the contrasting crust of the outside giving it textural interest...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- salt
- mignonette pepper
- 115g/4oz piece of Reggiano Parmesan cheese
- 1 tsp balsamic vinegar
- 450g/1lb piece of beef filet from the tail end
- 1 tbsp truffled olive oil
- about 150ml/¼pt olive oil
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