Beef Carpaccio with Montreal Spices

Carpaccio de bœuf aux épices Montréal - BBQ Québec

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 :
  1. Preheat the BBQ to the highest possible temperature.
  2. Meanwhile, coat the beef tenderloin with Montreal Style spices and heat a cast iron skillet on the BBQ until very hot.
  3. 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.
  4. 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).
  5. 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.)
  6. 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.
  7. Taste and savor every bite!

Happy BBQ!

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