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Beef carpaccio with crispy potatoes
Beef carpaccio with crispy potatoes
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Elevate your Christmas feast with a gourmet beef carpaccio appetizer paired with crispy potatoes.
Ingredients:
  • 1.2kg-piece beef topside
  • 55g (1/3 cup) sesame seeds
  • Peanut oil, to deep-fry
  • 12 (about 1.5kg) desiree potatoes, peeled, cut into 1.5cm cubes
  • Salt & freshly ground black pepper
  • 125ml (1/2 cup) peanut oil, extra
  • 40.00 ml mirin (rice wine)
  • 21.00 gm soy sauce
  • 125.00 ml firmly packed fresh coriander leaves
Instructions:
  • Wrap the beef tightly in plastic wrap and freeze for 40 minutes until partially frozen to make slicing easier. Slice the beef across the grain into 5mm-thick slices. Place each slice between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin until 1mm thick. Repeat with remaining beef slices. Refrigerate the pounded beef slices on a plate, covered with plastic wrap until needed.
  • Toast sesame seeds in a medium frying pan over medium-high heat for 7 minutes, stirring occasionally, until golden brown. Set aside to cool.
  • In a large saucepan, heat oil until it reaches a depth of 7cm and a temperature of 180°C (test readiness by a cube of bread turning golden brown in 15 seconds). Pat dry potato slices between paper towels to remove excess moisture. Deep-fry one-quarter of the potato for 5 minutes until crispy and golden brown. Transfer to a paper towel-lined plate, season with salt and pepper, and keep warm loosely covered with foil. Repeat process with the remaining potato in 3 more batches, reheating oil as needed.
  • Crush sesame seeds in a mortar and pestle until slightly crushed. Place in a small bowl and mix with extra oil, mirin, and soy sauce.
  • Place the beef slices elegantly on plates, layer with potato slices, generously drizzle with sesame dressing, and finish with a sprinkle of fresh coriander leaves.

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