The Christmas carpaccio is a great starter for Christmas goose and is a wonderful starter to any Christmas dinner . In this we use beef instead of fish in normal carpaccio .
Preparation time ;25 minutes
Servings ; 6
Ingredients
Spice mix
½ teaspoon juniper berries
½ teaspoon peppercorns
1 Tbsp Christmas spices
¼ teaspoon salt
1 Bay leaf (dried)
1 tbsp olive oil
500 g of beef fillets (preferably organic)
3 tbsp olive oil
100 g of lamb's lettuce (red)
30 g of parmesan
Preparation
For the spice mixture, finely grind all the spices in a mortar and mix with the oil.
Brush the beef fillet all around with the spice mixture and wrap tightly in cling film. Let it steep at room temperature for at least 1 hour (or overnight in the refrigerator).
Preheat the oven to 150 degrees, fan oven 130 degrees, gas level 1.
Heat 2 tablespoons of oil in a non-stick pan, fry the fillet all over over a medium heat. Leave to stand on a plate in the oven for about 10 minutes. Take out and let rest for at least 10 minutes. Cut into slices as thin as possible just before serving.
Sort the lamb's lettuce, rinse, spin dry and serve on plates with the carpaccio. Drizzle with the remaining olive oil and thinly grate the Parmesan cheese. Serve immediately.
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Season the fillet the day before. Fry the next day, leave to cool and only cut into slices for serving.
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