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Beef Carpaccio with Sal Moriglio


  • 500g best-quality fillet of beef

  • extra virgin olive oil, to drizzle

  • sea salt

  • juice of 1/2 lemon, or to taste

  • parmesan cheese, shaved

  • 2 tbsp crème fraiche

  • Sal Moriglio

  • 1 bunch marjoram, leaves picked

  • pinch salt

  • squeeze lemon juice

  • olive oil


  • 1.

    Season meat generously on both sides with salt and pepper.

  • 2.

    Heat frying pan with oil and cook beef on both sides for 2 mins, allowing it to brown on each side.

  • 3.

    Rest on a board for 25-30 mins.

  • 4.

    Make sal moriglio by combining marjoram, lemon and lemon juice in a food processor, when finely chopped drizzle in olive oil until it is a nice loose paste consistency.

  • 5.

    Then slice thinly (1 cm) and season each slice.

  • 6.

    Top with a couple of slice of shaved parmesan and drizzle with Sal Moriglio.

  • 7.

    Keep layering the dish and at the end add a dollop of crème fraiche.

  • 8.

    Squeeze of lemon juice to finish and freshen.

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