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Beef Carpaccio with Charred Fennel & Radish

Make this recipe with me on the Dishing up Durham show! Watch Season 1 - Episode 25.

Featuring: Evan Hill Farms Grass Fed Angus Beef Tenderloin

8 oz (213g) Evan Hill Farm Grass Fed Angus Beef Tenderloin 

1 tsp Foggy River Farm Roast Dried Herb Blend 

2 tsp canola oil 

1 tbsp good quality extra virgin olive oil, plus more for drizzling 

1 bulb of fennel

8 radishes, quartered 

4 oz (113g) Friulano cheese, cut into small wedges 

Handful of fresh basil leaves 

Hurt Berry Farms Fruition Hot Sauce for serving


● Rub tenderloin with dried herb blend and a generous seasoning of salt and pepper. Set aside.

● Heat canola oil in a large cast iron skillet over high-heat and, when smoking hot, add tenderloin and flash sear on all sides, about 15 to 20 seconds per side, remove and immediately place in the freezer for 30 minutes. 

● Remove the fronds (feathery tops) from the fennel and reserve. Remove the stalks and discard. Cut the fennel bulb through the core into ½-inch wedges and toss with quartered radishes in the olive oil and add to the hot skillet, cooking until slightly charred, about 5 minutes, flipping half way through. Season to taste with salt and pepper and set aside. 

● Remove beef from freezer and, using a sharp knife, slice against the grain into thin rounds, place in a single layer on a cutting board, top with a piece of plastic wrap, and use a meat mallet or small sauce pan to gently pound out into very thin, even slices.

● Arrange tenderloin slices on a serving platter, top with fennel-radish mixture, cheese wedges and basil leaves and season with a pinch of salt and pepper. Finish with a drizzle of olive oil, a few drops of hot sauce and reserved fennel fronds and serve immediately. 


Serves 2