Seared Encrusted Carpaccio of Beef

A classic carpaccio is composed of thin slices of raw beef served with an olive oil-lemon juice dressing. I like this seared version with its crispy bits in contrast to the meltingly tender very rare beef. This is one dish that I've made many times, and have tweaked the original recipe by adding my own herb and garlic dressing. It can keep for 3 days in the fridge, just make sure to cover the beef slices completely with olive oil. Leftovers are very yummy in a sandwich.

I first made this dish when I was cooking lunch for my lab mates. For six months, I supplied a 2-course meal (main dish and dessert) everyday. I enjoyed myself thoroughly. I could try out my ever-growing list of recipes on my willing guinea pigs. That totals up to 120 recipes. And I still have more!!

This dish is very versatile. Add different herbs like rosemary or basil, olives, parmesan, etc. Slice the beef into thin strips and add them to a salad. I also found another version in the same cookbook with chili, ginger, radish and soy.

Seared encrusted carpaccio of beef
adapted from The Return of the Naked Chef by Jamie Oliver

1 kg approx. fillet of beef
salt and freshly ground black pepper
1 bunch parsley
1 bunch chives
2 garlic cloves
1/2 bottle olive oil (exact amount will depend on depth of dish)

Season the meat well with salt and pepper, making sure as much of the black pepper sticks to the meat as possible. In a very hot oiled pan, sear the meat for around 5 minutes until brown and crisp on all sides. Remove from the pan and allow to cool. The meat will be easier to slice when it's cold.

Finely chop the parsley, chives and garlic. Slice the fillet of beef as thinly as possible. Lay out the beef slices on a dish, sprinkle over the herbs and garlic and top with olive oil. The olive oil must completely cover the beef. Give the whole thing a stir and leave to marinate overnight in the fridge.