Carpaccio Cream Cheese Bites



    1. Remove the partially frozen fillet from the freezer and thinly slice the beef into slivers.
    2. One at a time, place each beef slice onto a piece of plastic wrap, top it with another piece of plastic wrap and using a meat mallet, gently pound the meat until it is almost paper thin.
    3. Remove the plastic wrap and spread cream cheese onto each piece of carpaccio.
    4. Roll up the beef and insert toothpicks along the carpaccio roll spaced a few centimetres apart, the size you make the bites is entirely up to you.
    5. Using a sharp knife, evenly slice between each toothpick wiping the knife with a damp cloth after each slice.
    6. Place a stuffed olive onto the top of each toothpick and refrigerate until needed.
    7. Season with salt flakes and serve on a platter.
    Back to top