Plancha Grilled Beef Fillet Carpaccio
Recipe Facts
Difficulty:
easy ◉◉◎◎◎
Serves:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Plancha/Griddle plate, kitchen twine
Ingredients
• Beef fillet (also called Chateaubriand or Filet Mignon, aged at least 22 days)
• 1 tbsp capers
• 1 red onion, thinly sliced
• 12 quail eggs (3 per person)
• ½ tsp paprika powder
• 1 head of iceberg lettuce, thinly sliced
• Olive oil
• 1 splash of white wine vinegar
• 1 clove of garlic, crushed
• 1 pinch of salt
• 1 pinch of freshly ground black pepper
More great plancha recipes can be found in the Hot Slate Bookazine!
For fans of hot plates: The Black Forest Esse!
Preparation
➊ Season the meat with salt and tie it with kitchen twine into a uniform piece.
➋ Sear it on all sides over high heat, i.e., turn it every 20-30 seconds until the fillet is evenly browned all around. Carpaccio is raw beef, thinly sliced. Since Chris, due to the excellent quality of the fillet, only grills it from the outside during this photo shoot, most of it remains raw, which is why the name Carpaccio is quite acceptable. However, if you don't want to eat such raw meat, you can simply grill the fillet longer on the plancha.
Afterwards, let it cool on a plate and refrigerate until use.
➌ Dress the washed lettuce with garlic, salt, pepper, vinegar, and oil.
➍ To serve, pile the lettuce in the center of the plate. Remove the meat from the refrigerator and slice it evenly into wafer-thin pieces – and arrange as shown in the photo. Distribute the capers and onions over it and place the quail eggs. Be careful: The yolk should remain as intact as possible. Finish with a pinch of paprika powder.
Recipe by Chris Sandford
This recipe comes from Chris Sandford. The Scottish chef and juror for the World Association of Chef's Societies (WACS) always gladly trades the professional kitchens of the world for a plancha.
Recipe from FIRE&FOOD Issue 01/2026
