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April 17, 2021

Beef Carpaccio with Horseradish Cream

Posted on September 16, 2018 by in beef

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Beef Carpaccio

Beef Carpaccio – very easy, very posh and very, very delicious. especially is served with all the trimmings I will discuss in this post. So you can show off with pleasure, the treat is on me.

For Beef Carpaccio you can use any beef that has been thinly sliced very thinly, spiced and served raw or just seared on the outside. Keeping it ever so simple with classic flavors such as olive oil, lemon, salt and pepper. Popular cuts of beef are sirloin, top roast, fillet or even rump. There is ONE prerequisite though. The beef must be the freshest and best quality you can find. I find mine at Klein Merino Butchery. I prefer fillet, but have had it with different cuts of beef. Once sliced, pounded, and seasoned, it is perfection on a plate.

Beef Carpaccio

Roast Beef and Horseradish is such a classic combination, so I played with this concept and came up with the idea of making a horseradish Crème fraîche. It worked, the creaminess worked wonders with the spice beef. I know fillet is expensive, but with 400-500 g you can feed quite a few people. So give it a go, you will be the envy of your friend circle. promise.

Beef Carpaccio

Two VERY important things to remember:

✒︎Our local Pick n Pay sells fresh horseradish roots and it is the best to use fresh. If however you cannot find, use either wasabi paste or a small jar or horseradish cream. You want a serious kick with the creamy Crème fraîche.

✒︎Some people prefer to eat their carpaccio completely raw, other sear the meat on the outside before you cut and pound it. Choice is yours. I sear mine for the sake of my family.

I was fortunate to cook this as part of a menu for the well know Tim Atkin Master of Wine: wine news, reviews and opinions. The 2018 Tim Atkin report is out and you can read all about it here:

Beef Carpaccio

Beef Carpaccio

serves 6 – 8 (even 10 if served as 1 of many courses)


500 g Klein Merino beef fillet (read above about other cuts of beef)

about 3 T Olyfberg Olive Oil

coarse salt

coarse black pepper

lemon juice

a few sprigs of thyme – optional


Place the whole chunk of beef on a clean cutting board. Rub with a little olive oil and season with salt and pepper. Heat a cast iron skillet or heavy based pan on the stove. Add a little olive oil and sprigs of thyme to the pan. The thyme flavors the oil. Place the beef in the hot pan and quickly sear all sides of the meat. Remove from the pan and place on the cutting board – allow to rest for a few minutes or keep until you are ready to serve.

Slice the seared fillet in thin slices. Use the side of your knife and flatten each slice as much as you can by pressing down on them. You can also place the slices between two sheets of cling wrap and gently flatten the meat with a meat mallet. Lay the slices out flat on a big platter. Season again lightly and serve with fresh rocket, crispy bruschetta and the horseradish crème fraîche.

Beef Carpaccio

Horseradish Crème fraîche


250 g Crème fraîche

zest and juice of 1 lemon

2 – 3 T freshly grated horseradish

1 T pink peppercorns – optional if you can find

a pinch of salt


Mix all the ingredients in a bowl and serve with Beef Carpaccio.

PS: You can make deep-fried capers to serve with the beef. Simple to mke, yet it adds another interesting kick to the dish. Drain a jar of capers through a sieve. While in the sieve, add 1-2 T cornflour. Give it a good shake to coat all the capers. Deep-fry in hot oil. Drain on kitchen paper and serve immediately.


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