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BBQ Whisky Oak-Smoked Beef Carpaccio

This is my smoked version of an amazing Italian dish. Carpaccio was created by Giuseppe Cipriani in Venice around 1950 and dedicated to the Venetian painter Vittore Carpaccio, I love carpaccio and have used my Kamado barbecue to create my own distinct interpretation. Hope you like it!

Ingredients

  • 1 fillet of quality beef - remove all excess fat
  • 1 clove garlic purée
  • 1 tbs fresh coriander - finely chopped
  • 1 tbs fresh thyme - finely chopped
  • 3 tbsp olive oil
  • 1 tbsp sea salt
  • 1 tbsp fresh ground pepper
  • Pre-soaked whisky oak chips

Method

Rub your fillet with salt and pepper and get your BBQ up to 75/100°C, add your pre-soaked whisky oak chips and leave your filet to smoke, in indirect heat, for 30 minutes.

Mix all the ingredients in a bowl and then rub all over the fillet and leave to rest for 20 minutes.

Now it is time to sear your carpaccio: get your barbecue up to 600°C plus and sear each side of your beef fillet for 3-4 minutes on a cast-iron pan.

Remove the fillet from the heat and leave to cool down to room temperature. Slice as thinly or thickly as you like, drizzle with lemon juice and a sprinkle of parmesan cheese.

If you like your carpaccio thinly sliced, wrap in cling film and freeze overnight, this means it is much easier to slice.