Sous Vide Beef Carpaccio on Toast – Radish – Rocket & Rosemary Flowers | Recipe by

Sous Vide Beef Carpaccio on Toast – Radish – Rocket & Rosemary Flowers

Sous Vide Beef Carpaccio on Toast – Radish – Rocket & Rosemary Flowers Beef
Sous Vide Beef Carpaccio on Toast – Radish – Rocket & Rosemary Flowers
  • SERVES: 6 - 8


  • 2 large pieces of the best quality beef fillet steak you can afford (ask your butcher for the centre pieces of the fillet and also to tie the meat for you)
  • 4 whole sprigs of thyme
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons rapeseed oil
  • 4 large radishes, very thinly sliced
  • A large handful of rocket leaves, washed and dried on kitchen paper
  • 2 medium tomatoes de-seeded and cut into fine dice
  • 8 tablespoons of mayonnaise (homemade or shop bought is fine)
  • The juice of one medium lemon
  • 4 teaspoons of Dijon Mustard
  • 12 slices of sourdough bread cut into 1 inch thick slices, 2 per serving
  • A handful of rosemary flowers (this recipe also works well with lavender flowers)
  • Freshly ground black pepper
  • A few pinches of Malden sea salt.


Add a bit of bling to your next dinner party with this stunning Beef Carpaccio dishbalanced with spicy in season radishes and delicately decorated with rocket and rosemary flowers – a dish that is guaranteed to dazzle even the shyest of meat eaters in your party and leaving their taste buds wanting more.


For the beef:

  1. Preheat your water bath to 50°C.
  2. Pat your steaks dry with kitchen paper and leave for 2 hours to allow them to reach room temperature.
  3. Spread some cling film on a clean work surface and sprinkle with a generous amount of black pepper before placing the steaks on top and massaging the black pepper into the dry meat.
  4. Place 1 tablespoon of extra virgin olive oil, 2 sprigs of thyme and peppered beef into a vac pac and seal.
  5. Cook both pieces for 90 minutes, during which time you can prepare the other elements of the dish.

 For the dressing:

  1. Mix the mayonnaise, 2 tablespoons of extra virgin olive oil and mustard in a bowl before adding the lemon juice and salt and pepper as required.

For the garnish:

  1. Take the finely sliced radishes and de seed and dice the tomatoes.  Wash the rosemary flowers and rocket leaves and leave to dry.

For the cooked beef:

  1. After 90 minutes take the steak out of the bags and throw away the thyme sprigs.  Towel dry with kitchen paper and make sure that there is no moisture left on the meat.
  2. Add two tablespoons of rapeseed oil to a very hot, large frying pan.
  3. Flash fry the fillet pieces for 30 seconds on each side so that the steak has a chance to form a crust
  4. Let the steaks rest for 5 minutes.
  5. In the meantime add your slices of bread into the same pan that you used for the steak and shallow fry until golden brown – this will need to be done in batches.
  6. Once rested, slice the steaks thinly whilst keeping the pieces whole.
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