Carpaccio of beef, raw vegetables, herbed creme fraiche

Carpaccio of beef, raw vegetables, herbed creme fraiche. Photograph: Harry Weir

Carpaccio of beef, raw vegetables, herbed creme fraiche. Photograph: Harry Weir

Sat, Jul 31, 2021, 04:55

   
  • Serves: 2
  • Cooking Time: 10 mins
  • Course: Main Course
  • Cuisine: Mediterranean

Ingredients

  • 1 fillet steak, trimmed of all sinew
  • 3tbs light creme fraiche
  • 1 small shallot, peeled and finely diced
  • ½tbs chopped tarragon
  • 1tbs chopped chives or chervil
  • 1tsp red wine vinegar
  • Salt and black pepper
  • 200g baby carrots, washed and trimmed
  • 4 radishes, trimmed and sliced
  • A drizzle of rapeseed oil

Method

1 Place the steak into the freezer for 15 minutes, this firms it up and makes it easier to slice.

2 Cut the steak into six slices across its circumference.

3 Place three slices on to some parchment, slightly overlapping. Cover with another piece of parchment then bat out gently with a rolling pin until the beef is thin and even.

4 Repeat for the other slices, then chill the meat.

5 Mix the creme fraiche with the shallots, herbs and vinegar, then season.

6 Add the vegetables to the dressing then turn everything together to coat.

7 To serve, overturn the beef on to two plates and peel off the parchment.

8 Divide the vegetables between the plates, drizzle over the rapeseed oil, then serve with a few extra herbs to garnish.