Beef Carpaccio with Thai Dressing
A flavour of Thai beef salad in a classic Italian dish a marriage made in haven. Perfect recipe for brunch or special occasion.
Servings Prep Time
4 15
Cook Time
Servings Prep Time
4 15
Cook Time
For the beef
  • 250g fillet of beef
  • 1tbs coriander seeds
  • 20 black pepper corn
  • 1tbs oyster sauce
  • 1tbs olive oil
For the dressing
  • 1 bird’s eye chilliI used green fingers chilli
  • 1clove garlicpeeled
  • 2slices sundries tomatoes
  • 2tbs olive oilI used the oil from the tomatoes
  • 1tbs balsamic vinegar
  • 1tbs Honey
  • 1pinch coriander
  • salt and pepper
  • 1/2 red onionthinly sliced
  • 1pack rocket
  • 8 small tomatoes
  • 4slices sundries tomatoes
  • 1/2 cucumber –ribbon
  • 1pinch coriander leaves
For the Beef
  1. Toast the coriander seeds and black pepper in a dry frying pan for about 5 minutes. This is just to release the aroma. leave to cool then coarsely crush in pestle and mortar. 
  2. Heat a drop of oil in a pan. When the oil is hot add the beef and sear it all over for 1 – 2 minutes removed and leave to cool. Once cool rub the oyster sauce all over the beef then coat with crushed coriander and black pepper. Wrapped tightly in cling film and chilled in the fridge until you need it. Or cook it right away. 
  3. Remove the beef from the fridge and let it get to room temperature. In a hot pan add a drop of oil and the beef. fry for 1 – 2 minute, making sure to keep turning every few seconds. Making sure you get a nice crust all over. Remove the beef and let it rest. Slices the beef to your liking using a sharp knife.
  4. Arrange all the salad ingredients on a plate, top with slices of beef and dressing. And serve.
For the dressing
  1. Place all the ingredients together in a blender and pause till it is nicely combined. Taste to your liking adjust as require.
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