James Whelan Butchers: Beef Carpaccio with Desmond Cheese

Beef Carpaccio with Desmond CheeseA simple and very elegant dish. Excellent dry-aged fillet of beef served in this way is a real pleasure. Be sure to use very good olive oil — you will really notice the difference. Many hard cheeses will work here — and Parmesan or pecorino would be authentic — but if you are feeling patriotic, experiment with an Irish cheese.

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  • 400 g beef fillet
  • 6 tablespoons extra virgin olive oil, plus extra for drizzling
  • 2 tablespoons lemon juice
  • flaky sea salt
  • freshly ground black pepper
  • 1 bulb fennel, finely sliced
  • 50 g Desmond cheese, finely shaved
Serves 4


To Cook

Either ask your butcher to oblige, or cut the beef into very thin slices against the grain and place between two sheets of clingfilm. If you have a meat tenderiser, beat the meat gently until you have very thin slivers. Alternatively, use the pressure of a rolling pin to make the slices as thin as possible. Arrange the slices on a large platter. Combine the olive oil, lemon juice, sea salt and black pepper and drizzle over the meat. Leave to one side for five minutes to allow the dressing to flavour the meat. Scatter the fennel slices and rocket across the meat, and top with the shavings of cheese. Drizzle with some more olive oil.

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