If you haven’t been to Pici, you should do so now. The restaurant started as a tiny pasta bar in the historic St Kevins Arcade on Karangahape Road in Tāmaki Makaurau Auckland, and has since expanded into a timbery wine bar next door that used to be a prep kitchen; there’s a shared menu available at both, which includes this excellent beef carpaccio. “We’re so lucky in Aotearoa to have such beautiful beef,” says chef Jono Thevenard. “I like to keep it simple and pair it with herbs and the spiciness of horseradish.”
Beef Carpaccio with Thyme and Horseradish
Serves 3-4
200-300g quality beef eye fillet
15-20ml rice bran oil
3-4 sprigs thyme, leaves picked
15g fresh horseradish
Sea salt and freshly ground black pepper
Extra-virgin olive oil, to serve
What to do
1. Trim any excess sinew off the beef fillet and season with salt and pepper.
2. Take a thick-set pan and get it super smoking hot with rice bran oil.
3. Sear your fillet, turning regularly, until it has an even sear all over.
4. Put straight in the freezer for 10 minutes to stop cooking.
5. With a super-sharp knife, slice the beef about 5mm thick. (Don’t stress if it’s a bit thick or rough.)
6. Arrange the slices on a plate and press down to make them thinner and fill the space.
7. Season super evenly with salt, pepper and thyme. Finish by grating over the horseradish, and drizzling with extra-virgin olive oil.
Pici
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