beef carpaccio
Beef Carpaccio
Allegedly invented at Harry's Bar in Venice, Carpaccio is all about the quality of the meat so make sure you have a great relationship with a good butcher!
Ingredients
- 250g middle cut beef fillet, trimmed
- 50g rocket leaves
- 3 tbsp lemon juice, plus a squeeze for the salad
- 120ml extra virgin olive oil
- 1 tsp dijon mustard
- 1 tsp runny honey
- Sea salt & freshly ground pepper
- 50g shaved parmesan
- 4 tsp baby capers
Instructions
1. Wrap the beef tightly in cling film to make a neat cylinder. Put in the freezer for 1 hour to set and make easier to slice.2. Using a sharp knife, cut the meat across the grain into very thin slices. Place between sheets of baking parchment and gently roll with a heavy rolling pin until paper thin. 3. Arrange on individual chilled plates, or one large serving platter, and refrigerate for 15 minutes. 4. When ready to serve, dress the rocket with 4 tablespoons of olive oil, and a squeeze of lemon juice. Pile the dressed leaves in the centre of each plate. 5. Make a dressing by putting the remaining oil, lemon juice, mustard, honey, salt and pepper into a jar. Screw on the lid and shake vigorously until emulsified and creamy. Drizzle a little over each plate. Garnish with capers and parmesan shavings. Season with black pepper and flakes of sea salt. Serve immediately.
Details
Prep time: Cook time: Total time: Yield: Serves 4