Seared Beef Eye Fillet Carpaccio with Beetroot, Rocket, Parmesan & Horseradish

Seared Beef Eye Fillet Carpaccio with Beetroot, Rocket, Parmesan & Horseradish

Ready in 35 minutes • Serves 4
This dish most recently appeared in My Gourmet (4 Nights For 4) on Sunday, April 14, 2024.
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Invented in 1963 at Harry's Bar in Venice, Italy, carpaccio is a dish of thinly sliced meat dressed with delicious garnishes. For our version, we have seared the beef and topped it with the sweetness of beetroot and pear, a peppery kick from the rocket and horseradish and the sharp but creamy finish of Parmesan. All the flavours to bring you joy in every bite!

Ingredients

Roasties

  • 800g potatoes, diced 2cm
  • 1 drizzle of oil

Beef

  • 1 drizzle of oil
  • 600g beef eye fillet

Salad

  • 1 beetroot, grated
  • 1 pear, cut in half & thinly sliced
  • 100g rocket
  • 1 tsp extra-virgin olive oil
  • 2 Tbsp balsamic vinegar

To Serve

  • 70g Parmesan cheese, shaved
  • 100g beetroot & horseradish sour cream

Steps

  1. Preheat oven to 220°C (or 200°C fan bake).
  2. Dice potatoes 2cm. Toss with oil on 1-2 lined oven trays and spread in an even layer. Season with salt and pepper and roast for 25–30 minutes, until golden and cooked through.
  3. Heat oil in a frypan on medium-high heat. Cook beef for about 3 minutes each side for medium-rare, depending on thickness, or until cooked to your liking. Rest for at least 5 minutes, covered, before thinly slicing.
  4. Grate beetroot. Cut pear in half and thinly slice. Mix both in a bowl with rocket, olive oil and balsamic vinegar. Season with salt and pepper.
  5. Use a potato peeler to shave Parmesan into thin strips.
  6. Spread beetroot & horseradish sour cream onto plates. Top with potatoes, salad and slices of beef. Sprinkle over Parmesan shavings.

Nutritional Information

Energy 2297 kj
549 kcal
Protein 43.9g
Carbohydrate 29.3g
Fat 27.1g