Home Carpaccio of Beef

Preparation info
  • Serves


    • Difficulty


Appears in

By Nigella Lawson

Published 1998

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  • 250 g beef fillet, cut from the tail end
  • 4 tablespoons peppercorns
  • approx. 150


If the meat’s been in the fridge, take it out a good ½ hour before cooking. Coarsely grind the peppercorns (see steak au poivre); again I use my pestle and mortar. Put a griddle (smooth side) or cast-iron pan on to get really hot. Brush the fillet all over with a little oil, then dredge to coat with the coarsely ground peppercorns.

Fill a bowl with ice