Beef Carpaccio with Rocket and Parmesan

Beef Carpaccio with Rocket and Parmesan



300g Beef Eye Fillet, trimmed
1 Tbsp Thyme leaves, finely chopped
Pinch of black pepper
Pinch of salt
Juice of 2 lemons
100g rocket leaves
1 Tbsp olive oil
50g of preferably parmesan, but in our recipe we used blue cheese.


  1. Place the black pepper and thyme on a chopping board and roll the fillets in the mix to make sure the outsides are coated.

  2. Heat a pan on high heat and place the fillets in the pan cooking for 1 minute on each side dependent on the size of the fillet, shorter cooking time if smaller.

  3. Once the fillet is seared, remove and leave to rest for 10 minutes.

  4. Remove the ends of the fillet and slice as thin as possible.

  5. Take each slice and run the flat side of the knife across to flatten further. Arrange slices on a plate.

  6. Dress the plate with a pinch of salt, a small pinch of pepper, a squeeze of lemon.

  7. Combine rocket, lemon juice, olive oil and a pinch of salt and lay that on top of the beef.

  8. Shave the parmesan onto the beef. In our case we just put little pieces of blue cheese instead. 

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