Beef and strawberry carpaccio with shaved Parmesan

Beef and strawberry carpaccio with shaved Parmesan

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  • 2
  • Easy
  • 20 minutes
  • 8 minutes


  • 400 g fillet of beef
  • 5 ml cracked rainbow organic peppercorns
  • 5 ml fennel seeds
  • Maldon salt
  • Olive oil, to serve
  • 200 g strawberries
  • 100 g shaved Parmesan

Cooking Instructions

Roll the fillet in pepper, fennel and salt. Heat a griddle pan until warm. Drizzle with a few drops of olive oil.

Sear the fillet on all sides until cooked to your liking – for a delicious, moist fillet you will need to grill for about 8 minutes.

Remove and allow to cool. Roll tightly in plastic wrap and freeze.

Just before serving, slice the strawberries and place on the outer edges of the plates. Repeat with a second row overlapping the first.

Remove the fillet from the freezer and leave to rest for 10 minutes.

Remove the plastic wrap and slice paper thin using a very sharp knife.

Continue plating the fillet on the inner side.

Drizzle generously with olive oil and garnish with shavings of Parmesan.

Cook’s tip: The fillet can be made ahead of time.

Maranda Engelbrecht Recipe by: Maranda Engelbrecht
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