Beef biltong Italian carpaccio: A piquant starter to impress

Love the Italian delicacy carpaccio? This beef biltong Italian carpaccio recipe will have you swooning with delight. This recipe is inspired by the Italian carpaccio starter and is melt-in-the-mouth delicious. It is the South African response to an Italian favourite, using traditional South African ingredients.

If you are having guests over for dinner and you want to impress them, start off with this beef biltong transformed to Italian carpaccio recipe.

Tips when preparing beef biltong Italian carpaccio

Preparing this delicacy takes over a day as you need to allow it to rest in the fridge for 24 – 48 hours. So, make sure you have enough time before embarking on this culinary journey. First, lightly sear the fillet, as this kills off harmful bacteria on the outside, and it adds a pleasantly textured crust. Also, pop the seared meat into the freezer for a few hours after curing as it makes it much easier to slice the meat thinly.

For this decadent starter, make sure you use a very expensive cut of beef, the chateaubriand. Since you will be slicing it really thin, it will go a long way to serve a number of people. Enjoy!

Beef biltong transformed to Italian carpaccio recipe
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Beef biltong transformed to Italian carpaccio recipe

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Recipe by Petrus Madutlela
Cuisine: South AfricanDifficulty: Easy

Servings

4-6

servings

Prep time

15

minutes

Cooking time

5

minutes

Total time

25

hours 

Ingredients

  • 1 whole chateaubriand, trimmed (the thick middle section of a beef fillet, weighs about 450g)

  • Marinade
  • 1 clove garlic, peeled and finely chopped

  • 40 g coriander seeds, toasted & lightly crushed

  • 80 g brown sugar

  • 20 g coarse salt

  • 80 ml red wine vinegar

  • black pepper

  • Salad
  • 50 g baby salad leaves (rocket is a good choice)

  • 1 tablespoon extra virgin olive oil

  • 1 thinly sliced spring onion

  • juice of half a lemon

  • seasoning to taste

  • 40 g parmesan shavings (optional)

Method

  • Lightly sear the beef fillet in a large frying pan over medium heat. Leave to cool.
  • Mix together all the ingredients for the marinade.
  • Add the fillet and massage the marinade into the meat.
  • Wrap the fillet tightly in cling film, so that it resembles a log.
  • Refrigerate for 24 – 36 hours.
  • Freeze for a few hours, then slice as thinly as possible. Ideally, this should be no more than 3 mm thick.
  • The meat can be stored in the fridge, between layers of cling film, for a couple of hours before slicing.
  • Allow the meat to come to room temperature before serving.
  • For the salad dressing, mix together the extra virgin olive oil with a squeeze of lemon juice, and season with salt and cracked black pepper. Toss through the salad leaves.
  • Serve the salad on top of the biltong, and finish with a sprinkling of parmesan.

Notes

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