Beef Fillet Tail Carpaccio
By Ali Graham, Medium Well
Beef carpaccio is essentially, super easy to make. It is normally a rare prime cut of meat served completely rare, sliced as thinly as possible. This variation uses Beef Fillet Tails making it more cost effective without any compromise on flavour. Searing the meat gives it a nice crust on the outside, and makes a real talking point and showstopper at a barbecue
- 1 tablespoon coriander seeds
- 1 tablespoon rock salt
- 1 teaspoon black peppercorns
- 1 teaspoon mixed herbs
- 4 x 170g British Beef Fillet Tails
Take the beef out of the fridge at least 30 mins before you intend to cook it, to allow it to come to room temperature, and avoid burning.
Grind the coriander, salt and pepper in a pestle and mortar and then mix in the herbs. Sprinkle the mix evenly over a chopping board, then roll the Beef Fillet Tails over the board, making sure the mix sticks to the meat. Make up some more mixture if needed for the other tails.
Sear the meat on a hot barbecue until it is brown and crispy on all sides. Barbecue tongs are great for this, to keep the tails turning over. When seared take the tails off the barbecue and leave them to rest on a plate in foil for 5 minutes. Slice the fillet tails as thinly as possible and lay on a large plate to serve with a salad of your choice. We like it with a mix salad of rocket, beetroot and Parmesan, but it works with almost any salad.