Welsh Beef Carpaccio with Gorgonzola


Serves 2 – 4


  • 250g Welsh Beef fillet, trimmed
  • salt and cracked black pepper
  • 3 tbsp truffle oil
  • 2 small handfuls rocket leaves
  • juice of ½ lemon
  • 150g Gorgonzola piccante, crumbled


Season beef fillet with salt and pepper and rub with 1 tbsp truffle oil.

Sear beef fillet in a hot frying pan for 1 minute a side until browned. Cool and wrap tightly in cling film. Place in the freezer for 1 hour
While beef is in cling film, slice and discard the end piece. Slice thin rounds
and place between two sandwich bags. With a rolling pin, gently flatten meat
to 2mm thick
Arrange carpaccio slices on a plate with rocket leaves and drizzle over lemon
juice and truffle oil
Sprinkle over black pepper and Gorgonzola

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Welsh Beef Carpaccio with Gorgonzola
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