“At Coal Cellar + Grill we serve this as an entrée, providing a cold alternative to hot options – it is one of the favourites on the menu.”
Preparation time: 45 minutes (2 hours refrigeration time)
Seared peppered beef carpaccio
400g beef fillet (speak to your butcher about the sourcing the highest-quality cut)
80g goats curd
4 tablespoons of vincotto
2 tablespoon extra virgin olive oil
1 tablespoon aged sweet balsamic vinegar
1 tablespoon water
1 tablespoon Worcestershire sauce
1 tablespoon white peppercorns (crushed)
1 tablespoon Sichuan peppercorns (crushed)
1 tablespoon table salt
Combine the aged balsamic vinegar, water and Worcestershire sauce in a bowl to create a brine. Roll the whole beef fillet in the brine.
In another bowl combine the salt, crushed white and Sichuan peppercorns. Roll the fillet in the peppercorn and salt mixture to coat evenly (don’t worry about coating the ends, just the outside).
Sear in a hot griddle pan or on a flame grill on all sides. Remove from heat and allow to cool down.
Wrap tightly in cling film and refrigerate for a minimum of 2 hours to firm up for slicing.
Slice the carpaccio as thinly as possible and arrange on a plate. Top with the watercress and a few spoons of goats curd, and drizzle with olive oil and vincotto.
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