Jeni Wright, Eric Treuille, Le Cordon Bleu

Slicing Beef Wafer Thin

Appears in
Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About

Placing meat in the freezer firms up the fibres and makes it very easy to slice. Use this technique for carpaccio (see box) or stir-fries.

Wrap a piece of trimmed beef fillet tightly in foil and place in the freezer for 1-4 hours, depending on size. Remove from the freezer and slice very thinly using a sawing action. Allow to thaw.