Smoked Beef Carpaccio

Name: Geräuchertes Rind Carpaccio
Total time: 4 h
Ingredients: 14 g Fleur de Sel; 6 g Schwarzer Pfeffer, fein gemahlen; 5 g Frischer Rosmarin, fein gehackt; 3 g Knoblauchpulver; 15 ml Olivenöl; 10 ml Zitronensaft

Spice MixBeefHot SmokingMedium4-6 hrs incl. freezingNo core temperature target (raw consumption after cold smoking)15-25 °C (cold smoke)Beech + Rosemary

An elegant carpaccio where the beef tenderloin is cold smoked before slicing to develop a subtle smoky note. After smoking, the meat is frozen, sliced paper-thin, and served with classic toppings. This method unites the freshness of a traditional carpaccio with the depth of a smoked dish.

Ingredients(for 1 kg)

Fleur de sel14 g

Black pepper, finely ground6 g

Fresh rosemary, finely chopped5 g

Garlic powder3 g

Olive oil15 ml

Lemon juice10 ml

Instructions

Seasoning

15 minutes + 60 minutes resting

Pat the beef tenderloin dry and rub evenly with fleur de sel, pepper, rosemary, and garlic powder. Coat with olive oil and lemon juice and rest in the refrigerator for 1 hour.

Cold Smoking

60-90 minutes

Keep the smoker below 25 °C using a cold smoke generator with beech and rosemary wood. Expose the fillet to cold smoke for 60-90 minutes until a subtle smoky note is achieved.

Freezing and Slicing

2-3 hours freezing

Wrap the smoked fillet tightly in plastic wrap and place in the freezer for 2-3 hours. Then slice as thinly as possible (1-2 mm), arrange on chilled plates, and serve immediately.

Pro Tip

Freeze the meat for at least 2 hours before slicing – this ensures uniformly thin slices even without a slicing machine.

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