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Beef Carpaccio with Tomato Vinaigrette

Beef Carpaccio with Tomato Vinaigrette


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Beef Carpaccio with Tomato Vinaigrette

This is one of those dishes that took me about five years to appreciate. But when I finally did, this was the recipe that did it for me.


  • Prep Time : 30 min
  • Ready Time : 30 min




  • Little olive oil for frying and drizzling
  • 2 - 2 1/2 lbs Eye of Scotch Fillet/Rib Eye Roast
  • 2 Tablespoons cracked black peppercorns
  • 1 bunch of fresh cilantro/basil (about 2 Oz) - You can use either cilantro or basil whichever your prefer tastewise.

Tomato Vinaigrette

  • 250g baby tomatoes, quartered (about 1 cup)
  • 1 small red onion, peeled and finely grated
  • 2 Tablespoons honey
  • 1 Tablespoon red wine vinegar
  • 1 Tablespoon lemon juice
  • 1/2 cup oil


Heat a large frying pan with a little oil and evenly sear the meat for 10 – 15 minutes or until dark brown.  Rotate the meat slowly to ensure that the whole surface gets browned.  At this point you’re not trying to cook the meat, you are only searing the outside as I feel it makes it a little more appetising; some people don’t even sear it – they leave it raw.  Allow to cool.

Drizzle a little oil on a large piece of foil and spread the cracked peppercorns and ciltantro or basil in the centre.

Roll the fillet in the mixture so that it is completely covered with pepper and herbs.  Wrap it in the foil and and tightly secure the ends.  Refrigerate for 30 minutes before transferring to the freezer.  Freeze for 4 -5 hours.

Make the tomato vinaigrette by combining all the ingredients below in a bowl and store in the fridge until needed.

Remove the meat from the freezer and allow to stand at room temperature for about 45 minutes, depending on the temperature outside.

If you have a cold-meat slicer or an electric bread slicer, slice the fillet paper-thin.  Otherwise, using a very sharp carving knife, slice the fillet as thinly as possible.  Lay the slices on a platter, cover and refrigerate.

Just before serving, drizzle the tomato vinaigrette around the edges of the platter.  Do not put it directly on the meat, as the vinegar will ‘cook’ it.


About The Kosher Butcher's Wife


Sharon Lurie is The Kosher Butcher's Wife. Written in a humorous, fun style, Sharon's first book, Cooking with the Kosher Butcher's Wife, set out to dispel the old myth that kosher meat is tough, dry and boring and in doing so, took the monotony our of mince and put the bounce back into Brisket. In her latest book 'Celebrating with the Kosher Butcher's Wife, Sharon takes you on her trip down memory lane, where she proves traditional recipes don't have to be tired and old fashioned, but rather, very trendy and abosulutely delicious.. Visit Celebrating with the Kosher Butcher's Wife!

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