Italian carpaccio gave me the inspiration for this melt in the mouth recipe. I wanted to develop a South African version of the Italian classic, using traditional biltong ingredients.
It’s a very popular starter choice at the restaurant.
It takes over a day to complete the process, so remember to plan your time adequately. I lightly sear the fillet, as this kills off harmful bacteria on the outside, and adds a pleasantly textured crust. Popping the meat in the freezer for a few hours after curing makes it much easier to slice thinly.
This feels like a very decadent starter, as it’s made using a very expensive cut of beef, the chateaubriand. The good news is that, thanks to thin slicing, a little goes a long way.
Serves 4 – 6
Ingredients
1 whole chateaubriand, trimmed (the thick middle section of a beef fillet, weighs about 450g)
Marinade
1 clove garlic, peeled and finely chopped
40g coriander seeds, toasted & lightly crushed
80g brown sugar
20g coarse salt
80ml red wine vinegar
black pepper
Salad
50 g Baby salad leaves (rocket is a good choice)
tbsp extra virgin olive oil
1 x thinly sliced spring onion
Juice of half a lemon
Seasoning to taste
40 g parmesan shavings (optional)
Method