beef

posh japanese-inspired beef carpaccio

servings
6 to 8 as a starter

method

My good mate Jonathan Ross is a bit obsessed with Japan so I wanted to create a dish for him that would remind him of all those brilliant Asian flavours. Carpaccio is usually served raw, but I’m searing the beef to give it a bit of colour. You’ll be able to pick up these ingredients from most good supermarkets but if you can, get yourself down to a specialist Japanese store and pick up a sachet of authentic Japanese spices – use a tablespoon of that instead of the spice mix.

Cut your beef filet in half lengthways then roll each piece tightly in cling film. Pop in the fridge overnight to firm it up and make it easy to cut.

The next day, cook your rice according to packet instructions. When you’re ready to cook the beef put a large frying pan on a high heat. Put all of the spice mix ingredients in a pestle and mortar and lightly crush them. Unwrap the pieces of beef, sprinkle them with the crushed spices and pat them down to help them stick. Add a splash of groundnut oil to the pan and sear the beef for 1 minute, turning with tongs until golden on all sides – don’t forget the ends! Transfer it to a board to rest for a few minutes.

Meanwhile, mix the tahini, soy, vinegar, icing sugar, a squeeze of lime juice and 1 tablespoon of water in a bowl. Spoon the sticky rice onto a serving board and scatter with the seaweed, if using, and the toasted sesame seeds. Drizzle the sauce on the side.

Slice the pieces of beef as finely as you can and lay the slices slightly overlapping on the board. Snip the cress on the side and serve with lime wedges for squeezing over.

ingredients

• 1 x 250g good-quality beef filet (approximately 12cm in length)
• 2 cups sushi rice
• groundnut oil
• optional: aonori ko (dried seaweed)
• 1 tablespoon sesame seeds, toasted
• 2 punnets of interesting cress
• 2 limes, cut into wedges, to serve

for the spice mix
• 1 teaspoon hot chili powder
• 1 teaspoon sesame seeds, toasted
• a pinch of poppy seeds
• a pinch of sea salt

for the sauce
• 3 tablespoons tahini (sesame seed paste)
• 1 tablespoon soy sauce
• 1 tablespoon rice wine vinegar or sushi vinegar
• 1 teaspoon icing sugar
• 1 lime

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1. by carol on Tue 07 Jun 2011 @ 10:41

Jamie; I have been watching you for years! Back in the 90's you demonstrated how to put together a beef carpaccio which included a "salad" using arugala, ginger, snap peas, soy sauce and other ingredients. i made it for my family and then lost the recipe, can't find it anywhere. we still reminisce at how good it was. do you remember this recipe? if you do , please share!!<br /> love what you are doing with the children's lunch programs.<br /> Carol Moore<br /> Massachusetts

2. by Matt on Thu 21 Apr 2011 @ 16:46

I would love to know where to find these "interesting cress" that are listed in the ingredients!

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