Beef Carpaccio with Montreal Spices
This recipe is a sure hit! It's easy and the result is so tasty that I've eaten it dozens of times during Sunday night family dinners. I never get tired of it (and neither do others 😉)!
Servings: 4 to 6
Preparation: 20 minutes
Rest: 60 minutes
Ingredients :
- 600 g of trimmed beef fillet, tartare quality
- 2-3 oz Montreal Style BBQ Quebec Spices
- 2 tbsp butter
- ⅓ cup Romano cheese flakes
- ⅓ cup olive oil
- 1 ½ cups watercress
- Zest of an orange
- Balsamic caramel, to taste
- Fleur de sel, to taste
Preparation :
- Preheat the BBQ to the highest possible temperature.
- Meanwhile, coat the beef tenderloin with Montreal Style spices and heat a cast iron skillet on the BBQ until very hot.
- Add the butter to the pan and let it melt with a drizzle of olive oil. Sear the piece of meat on all sides for about 30 to 60 seconds on each side, or until the dry marinade creates a crust on the meat.
- Let the beef tenderloin cool, wrap it in plastic wrap, and place it in the freezer for 45 to 60 minutes (it will then be easier to slice).
- Slice the piece of meat as thinly as possible and arrange the slices on the bottom of the serving plate. (If you have a meat slicer, use it; the result will be more uniform.)
- Sprinkle the meat with a few watercress leaves, Romano petals and a few orange zests. Drizzle with a little olive oil and a little balsamic caramel, then sprinkle with a few grains of fleur de sel.
- Taste and savor every bite!
Happy BBQ!
This recipe is a sure hit! It's easy and the result is so tasty that I've eaten it dozens of times during Sunday night family dinners. I never get tired of it (and neither do others 😉)!
Servings: 4 to 6
Preparation: 20 minutes
Rest: 60 minutes
Ingredients :
- 600 g of trimmed beef fillet, tartare quality
- 2-3 oz Montreal Style BBQ Quebec Spices
- 2 tbsp butter
- ⅓ cup Romano cheese flakes
- ⅓ cup olive oil
- 1 ½ cups watercress
- Zest of an orange
- Balsamic caramel, to taste
- Fleur de sel, to taste
Preparation :
- Preheat the BBQ to the highest possible temperature.
- Meanwhile, coat the beef tenderloin with Montreal Style spices and heat a cast iron skillet on the BBQ until very hot.
- Add the butter to the pan and let it melt with a drizzle of olive oil. Sear the piece of meat on all sides for about 30 to 60 seconds on each side, or until the dry marinade creates a crust on the meat.
- Let the beef tenderloin cool, wrap it in plastic wrap, and place it in the freezer for 45 to 60 minutes (it will then be easier to slice).
- Slice the piece of meat as thinly as possible and arrange the slices on the bottom of the serving plate. (If you have a meat slicer, use it; the result will be more uniform.)
- Sprinkle the meat with a few watercress leaves, Romano petals and a few orange zests. Drizzle with a little olive oil and a little balsamic caramel, then sprinkle with a few grains of fleur de sel.
- Taste and savor every bite!
Happy BBQ!