Beef Carpaccio with Polenta Cake

Beef Carpaccio with Polenta Cake

Susie Jimenez makes a beef carpaccio on The Sporting Chef TV show
Prep Time10 minutes
Course: Side Dish
Keyword: venison recipes
Servings: 6


  • 6 3 oz portions of beef
  • olive oil
  • plastic wrap
  • 3 cups cooked polenta
  • 1 tbsp rosemary chopped
  • 1/4 cup goat cheese
  • 1/2 cup bread crumbs
  • 3 eggs

Roasted jalapeno Crèma:

  • 1 cup crema
  • 3 tbsp roasted jalapenos
  • 2 tbsp chives chopped
  • 1 lemon zested
  • salt & pepper to taste


  • For the Carpaccio: Place the 3 oz portion of beef between the plastic wrap and coat with a touch of olive oil. This will allow the beef to not stick to the plastic wrap and rupture. Set aside.
  • For the Polenta: Fold the rosemary and goat cheese into warm polenta and let it cool for about 15 minutes. Make desired size cakes, place them in egg mix then bread crumb mix. Set aside at room temperature. Bring oil to medium heat and place the cakes into until golden brown on each side.
  • for the crema: place all ingredients in blender and blend until smooth 

To assemble

  • Place warm polenta cake at the center of the plate, place Carpaccio on top then drizzle the jalapeno crèma on top of it. You can serve with crackers. 

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