Posh Japanese-inspired beef carpaccio Recipe

This Posh Japanese-inspired beef carpaccio is an elegant and fresh recipe, which is made with quality beef fillet and a creamy tahini sauce. It’s a restaurant-quality dish, ready in about 25 minutes, plus chilling time.

Posh Japanese-inspired beef carpaccio Ingredients

FOR THE SPICE MIX

• 1 teaspoon hot chilli powder
• 1 teaspoon sesame seeds, toasted
• a pinch of poppy seeds
• a pinch of sea salt

FOR THE SAUCE

• 3 tablespoons tahini (sesame seed paste)
• 1 tablespoon soy sauce
• 1 tablespoon rice wine vinegar or sushi vinegar
• 1 teaspoon icing sugar
• 1 lime

FOR THE CARPACCIO

• 1 x 250g good-quality beef fillet (approximately 12cm in length)
• 2 cups sushi rice
• groundnut oil
• optional: aonori ko (dried seaweed)
• 1 tablespoon sesame seeds, toasted
• 2 punnets of interesting cress
• 2 limes, cut into wedges, to serve

How To Make Posh Japanese-inspired beef carpaccio

1. Firm up the beef: The day before, cut the beef fillet in half lengthways. Roll each piece tightly in cling film and place it in the fridge overnight to firm up, which will make it easier to slice thinly.
2. Cook the rice: The next day, cook the sushi rice according to the packet instructions.
3. Sear the beef: Heat a large frying pan on a high heat. In a pestle and mortar, lightly crush all the spice mix ingredients. Unwrap the chilled beef, sprinkle it with the crushed spices, and pat them down to help them stick. Add a splash of groundnut oil to the hot pan and sear the beef for just 1 minute, turning with tongs until it is golden on all sides. Transfer it to a board to rest for a few minutes.
4. Make the sauce: In a small bowl, mix the tahini, soy sauce, rice wine vinegar, icing sugar, a squeeze of lime juice, and 1 tablespoon of water until smooth.
5. Assemble and serve: Spoon the sticky rice onto a serving board and scatter with the dried seaweed (if using) and toasted sesame seeds. Drizzle the tahini sauce on the side. Slice the rested beef as finely as you can and lay the slices, slightly overlapping, on the board. Garnish with the cress and serve with lime wedges for squeezing over.

Recipe Tips

• How to slice the beef paper-thin? The recipe’s secret is to wrap the fillet tightly in cling film and chill it overnight. This firms up the meat, making it much easier to get very thin, even slices.
• What if I can’t find Japanese spices? The recipe notes that you can visit a specialist Japanese store for authentic spices. However, the homemade spice mix with chilli powder, sesame seeds, and poppy seeds provides a great flavour.
• Is the beef served raw? This version is a twist on traditional raw carpaccio. The beef is quickly seared on all sides in a very hot pan to create a flavorful crust, but the inside remains rare and tender.
• Can I prepare components in advance? Yes. You can make the tahini sauce and the spice mix a day ahead and store them in the refrigerator. The beef also needs to be prepped the night before. This makes final assembly very quick.

What To Serve With Beef Carpaccio

This impressive dish is a perfect starter or light main course.

• The sticky sushi rice and fresh cress, as suggested in the recipe
• A simple seaweed salad
• Pickled ginger
• A glass of crisp sake or a light white wine

How To Store Beef Carpaccio

• Refrigerate: This dish is best enjoyed immediately after it’s prepared. Store leftover components separately in airtight containers in the refrigerator for up to 1 day.

Beef Carpaccio Nutrition Facts

• Serving Size: 1 serving
• Calories: 480 kcal
• Fat: 25g
• Carbohydrates: 35g
• Protein: 28g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Flash Roast Beef with Garlic, Rosemary and Girolles Recipe
• Beef with Pak Choi, Mushrooms and Noodles Recipe
• Beef Tagine Recipe