Welsh Beef Carpaccio with Gorgonzola

Second Course


Welsh Beef Carpaccio with Gorgonzola


  • 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


  1. Season beef fillet with salt and pepper and rub with 1 tbsp truffle oil.
  2. 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
  3. 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.
  4. Arrange carpaccio slices on a plate with rocket leaves and drizzle over lemon juice and truffle oil.
  5. Sprinkle over black pepper and Gorgonzola