The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Organic beef carpaccio with Piedmontese vegetables


You'll need

200 gm organic beef fillet, trimmed of sinew 4 white asparagus spears, trimmed 2 red radishes, trimmed 1 white witlof 4 Ortiz anchovies (see note) 90 ml extra-virgin olive oil 2 tbsp lemon juice 1 celery heart, pale inner leaves only To serve: thinly shaved Grana Padano

Method

  • 01
  • Wrap beef fillet firmly in plastic wrap to form a cylinder and refrigerate until firm (20-30 minutes).
  • 02
  • Meanwhile, thinly slice asparagus and radish with a mandolin and place in a bowl of iced water. Thinly slice witlof, add to bowl and stand until vegetables are crisp (5-10 minutes).
  • 03
  • Combine anchovies, extra-virgin olive oil and 30ml water in a small heatproof bowl placed over a saucepan of simmering water. Crush the anchovies with the back of a wooden spoon until well combined (3-5 minutes). Remove from heat, cool to room temperature, add lemon juice and season to taste.
  • 04
  • Unwrap beef, thinly slice, slightly flatten with the flat blade of the knife and arrange on serving plates. Drain vegetables, combine in a large bowl with celery leaves and half the anchovy dressing, toss gently to combine. Scatter vegetables over beef, drizzle over remaining dressing, season to taste, and serve with Grana Padano.
Note Ortiz anchovies are available from select delicatessens and David Jones food halls.

This recipe is from the February 2010 issue of Australian Gourmet Traveller.

“The Grand in Richmond has a fantastic beef carpaccio that I’m still thinking about six weeks after eating there. Meat and three veg has never tasted so good. I’d be forever grateful if you would request the recipe for me.”
Fiona Ryan, South Yarra, Vic

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

You might also like...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×