make: beef carpaccio

Raw beef. It is beef at it’s finest, when served right it is soft and it just melts in your mouth. When I was aged 10-12 my cousins from France came by and made this meal for me. I had raw beef before bo tai chanh (Vietnamese beef carpaccio) whenever my mom would make our family pho. But this was something new to me and had stuck with me until this day. I had some leftover garlic and coriander from a dinner party the night before, what could I make?

Beef Carpaccio


  • 200g filet steak
  • Handful of coriander
  • 2 garlic cloves
  • Small red onion
  • 1 lime
  • Olive oil
  • Black pepper
  • Sea salt


  • Slice the beef into thin, sheets. If filet steak is too expensive using beef tenderloin is fine. Basically you are looking for lean beef.
  • Place the beef on an oven proof plate.
  • Slice the red onion into thin slices and layer over the beef.
  • Dice the garlic and coriander up finely and mix with a bit of oil and pour it over the beef.
  • Preheat the oven to 180C on grill mode.
  • Place the beef into the oven for 6-8 minutes. You know it is done once the beef is a bit grey on the edges.
  • Take the dish out of the oven (beware the plate will be hot)
  • Garnish with some more coriander, salt and pepper
To enjoy this dish, grab some lime and squeeze that lime all over the beef. This helps cook the beef a bit more. The marriage of garlic, coriander and lime works wonderfully with the rare beef.
Tip of the day
If you don’t have a meat slicer (like us) to slice the beef. A tip here is to put the beef in the freezer for about 30 minutes. This will make the beef solid enough to cut thinly but won’t destroy the integrity of it. A sharp knife is also essential.
We are amateur cooks. To be honest here I couldn’t cut the meat up super thin near the end because I didn’t have the patience to  slice all of the meat. It is was a Monday night and I got hungry. Time to improvise, had some leftover onions and red wine so here is another bonus recipe.
Beef with red onions (bonus recipe!)


  • Slices of beef (stir fry size pieces)
  • 50ml red wine
  • Sliced red onion
  • 1 clove garlic
  • 1 teaspoon balsamic vinegar
  • Salt
  • Pepper


  • Heat the pan and place some garlic and oil in the pan. The oil will get infused with the garlic as it heats up
  • Add the beef in once the garlic starts to get brown. The slices of beef here are thin so will cook at 2 minutes per side.
  • Remove the beef from the pan. Deglaze with the red wine
  • Add some more onions and balsamic vinegar to the mix
  • Reduce the heat and let that simmer for 3-4 minutes
  • When the onions get soft, pour the mix over the beef

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