Seared beef carpaccio, Parmigiano Reggiano

Here’s a delicious seared beef recipe with Parmigiano Reggiano.
Prep 30 minutes
Cook 15 Minutes
Serves 20 tastes



For the beef                                                                     
2 x 250g beef fillet, trimmed
¾ cup Dijon mustard
3 cloves garlic, finely minced
¼ cup flat-leaf parsley finely chopped
1 tbsp oregano, finely chopped
1 tbsp thyme, finely chopped
100 g Parmigiano, grated
To serve
Extra-virgin olive oil
Aged balsamic vinegar
100 g rocket leaves, washed and patted dry


  1. Wrap beef in plastic wrap, rolling ends to form a tight even cylinder. Place on a small tray in freezer to chill and firm for 30 minutes.
  2. Meanwhile, combine mustard and garlic in a bowl, season to taste. Remove beef from the freezer and discard plastic wrap. Brush garlic oil mix evenly over beef.
  3. Scatter herbs a large plate and on and roll beef in herbs, pressing to cover evenly.
  4. Heat a medium sized pan to a moderate-high heat. Add olive oil and ear beef evenly by rolling until completely seared. Allow to rest before slicing.
  5. Thinly slice with a very sharp knife arrange on a platter and scatter with rocket. Drizzle with olive oil and vinegar to taste, season to taste, scatter with rocket leaves and serve with Parmigiano Reggiano.

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