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Beef carpaccio is a lovely light way to start a meal. I have smoked the beef in this recipe, which is a different way of incorporating flavour into the meat.


  • Beef and Curing Mixture

  • 600 g Centre-cut Beef Fillet

  • 10 black peppercorns

  • 2 tablespoons sea salt

  • 2 teaspoons Dried Mixed Herbs

  • 10 Juniper Berries

  • 1 tablespoon Paprika

  • Mediterranean Vegetables

  • 150 g Hickory Shavings

  • 100 g Dried Mushrooms

  • 1 Green, Red and Yellow Capsicum

  • 2 teaspoons Extra Virgin Olive Oil

  • 1 Zucchini Sliced

  • 1 225gram Eggplant Cut in 1cm slices

  • Salt & Pepper

  • 4 semi-dried tomatoes Sliced into strips

  • Dressing

  • 75 g Soft crumbled Goat's Cheese Extra for garnish

  • 2.5 tablespoons tarragon vinegar

  • 2 tablespoons Extra Virgin Olive Oil

  • 2 tablespoons Peanut Oil

  • Salt & Pepper

  • 1 cup Loosely packed Wild Rocket


  • Beef and Curing Mixture:

  • 1.

    Truss the fillet with kitchen twine at 2–3 cm/1 in intervals.

  • 2.

    To make the curing mixture, place all the ingredients in a pestle and mortar and crush to a powder.

  • 3.

    This step can also be done in a spice mill.

  • 4.

    Rub all over the beef, cover loosely with plastic wrap and refrigerate for 8–10 hours.

  • Mediterranean Vegetables:

  • 1.

    Place the hickory shavings in the bottom of a wok and heat over a moderately high heat.

  • 2.

    Once they start to smoke, add the mushrooms.

  • 3.

    Position a wire rack or steamer in the wok, place the beef on this and cover with a tight-fitting lid.

  • 4.

    Reduce the heat to low and smoke for 5 minutes.

  • 5.

    Do not open the lid.

  • 6.

    Remove from the heat and rest for 15 minutes to allow the smoke to infuse.

  • 7.

    Remove the beef and cool.

  • 8.

    Grill the capsicums until charred all over.

  • 9.

    Place in a plastic bag and set aside to cool.

  • 10.

    Peel off the skin, then cut into slices and dress with half the oil.

  • 11.

    Grill the zucchini and eggplant and dress with the remaining oil.

  • 12.

    Season with salt and pepper.

  • 13.

    Using a sharp knife, slice the beef as thinly as possible.

  • 14.

    Fan the slices, overlapping slightly as you go, on a serving plate.

  • 15.

    Combine the capsicum, zucchini, eggplant and semi-dried tomatoes and place in the centre of the beef.

  • Dressing:

  • 1.

    Blend the cheese with the vinegar until smooth.

  • 2.

    Whisk in the olive oil and peanut oil, and season lightly with salt and pepper.

  • 3.

    Pour enough over the wild rocket to coat lightly, and place this on top of the vegetables.

  • 4.

    Drizzle the remaining dressing and crumble a little extra goats cheese over the beef just before serving.

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