Grilled Carpaccio with Baby Beets and Horseradish Cream
Recipe - No. 28
Behind the Recipe
Carpaccio is one of my favorite things to eat.
And it’s so easy to make. The dish originates from Harry’s bar in Venice and is made from raw beef. I have twisted the recipe a little. I have chosen to use the filet from a deer.
I roll the meat in thyme leaves and then flash-grill it, so you get the raw meat with a seared edge. In this recipe I have used a fallow fawn, but you can use any kind of deer you have available, of course.
- 1 fillet of fallow deer
- 2 tablespoons of pickled thyme leaves, finely chopped
- 250ml of crème fraiche
- 1 generous handful of freshly-grated horseradish
- 1 tbsp of high quality red wine vinegar
- A bunch of baby beets with the tops on
- A bunch of thyme
- A clove of garlic
- 10 peppercorns
- Olive oil
- Fresh lemon Juice
- Wild leaves, such as wild rocket leaves, sorrel leaves, and dandelion leaves
- Preheat your Nexgrill to high.
- Trim the deer fillet of all fat and sinew.
- Rub the fillet with olive oil, then sprinkle with salt and pepper.
- Sprinkle thyme onto the meat so thickly that all the meat is covered.
- Grill the fillet, following the cooking instructions below this section.
- To make the horseradish cream, add the grated horseradish to the crème fraiche.
- Stir in the red wine vinegar.
- Sprinkle in salt and pepper, then set aside.
- Trim the tops off or your beets, so that you are left with 3cm of the tops.
- Place the beets in a pot with the thyme, the glove of garlic, and the peppercorns.
- Simmer for 30-40 minutes, until the beets are tender. Let the beets cool down in the water you cooked them in so the flavors get soaked up.
- Peel the skin off the beets with your fingers.
- Cut the beets in half and place in a bowl.
- Season the beets with salt, pepper, about a half-lemon’s worth of lemon juice, and olive oil.
- Grab your deer fillet, and slice it as thinly as you can.
- Arrange the deer slices on the serving plates, then dress the slices with lemon juice, salt and pepper.
- Arrange the beets around the plates as well, and place small dots of horse radish cream amongst them.
- Scatter the wild leaves around the plates, and finish with one more drizzle of olive oil.
Grill the deer fillet for 20 seconds on each side, then set aside.