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Carpaccio with an Air of Donair

by Nick Nairn

Graham’s are proud sponsors of Paul and Nick’s Big Canadian Food Trip on STV and you can recreate some of their delicious recipes here…

Prep time

20 minutes

Cook time

5 minutes






Carpaccio sauce

A mayonnaise based sauce – thinned down with a touch of cream, lemon juice and Worchester sauce

Start with all the ingredients at room temperature

In a small bowl add water and Dijon mustard and a pinch of salt.  Add a few twists of black pepper and whisk well to dissolve the seasoning.

To the mustard add yolks mixture. You must whisk quickly or the salt will start to cook the egg yolks.

Slowly, all the time stirring (or the mayo will split), pour in the light oil– it is important that the oil emulsifies before you add more oil.

Whisk to a thick consistency. As the mayonnaise thickens, it will also lighten.

Squeeze in the lemon juice and a few drops of Worchester sauce and let down the mayo with a the single cream. It should be runny


Trim the beef fillet tenderloin of any fat.

Season heavily with black pepper and salt just before placing in pan

Put a splash of olive oil in a very hot pan and sear the outside of the beef.  Add in a knob of butter for extra flavor. Turn to colour evenly

When the outside of the tenderloin is and golden, remove from the pan and wrap tightly in Clingfilm and place in fridge (carpaccio is traditionally raw but searing the outside will provide a contrast of texture and flavour).

Cut the aubergine into rounds of even 3mm thickness and brush with oil (be careful as will soak up as much oil as you give them.)

Season generously with sea salt and black pepper.

Cook in the same hot pan as the beef, cooking all the way through, turning them over once golden, it is important to make sure the aubergine is well cooked. Once cooked remove and chop into small cubes.

Remove the beef from fridge and slice very finely, 2mm thin. If you are having problems getting it thin enough hammer the beef out between Clingfilm, as thin as it will go without tearing.

Create long shavings of parmesan cheese using a vegetable peeler.

Prepare rocket leaves, season them with salt and pepper then tossing them in lemon juice or balsamic vinegar.

Finely chop garlic and place in small bowl. Add a pinch of salt which acts as an abrasive and breaks down the garlic taste. Add olive oil and mix it through.

Brush some garlic infused oil on the mini pittas and toast on either side in the same pan used for the beef and aubergine.

Plate the dish layering beef slices on the base of the pate and sprinkles with chopped aubergine and a few dressed rocket leaves.  Top with shavings of parmesan and ground black pepper. Place mini pittas on the side and serve.

As seen on


Carppaccio sauce

·         2 egg yolk

·         1 tbsp Dijon mustard

·         100ml light Olive oil

·         1 tbsp warm Water

·         Sea salt and black pepper

·         Dark Worchester sauce

·         1tsp Lemon juice

·         50ml Single Cream


·         300g Centre cut beef fillet

·         2 tbsp Olive Oil

·         25g  Butter

·         Salt and black pepper (freshly ground)

·         50g Parmesan cheese

·         1 medium aubergine

·         50g Rocket leaves

·         1 tsp Lemon juice

·         Mini pitta breads

·         1tbsp olive oil

·         1 garlic