Beef Carpaccio with Mustard Dressing
Beef Carpaccio with Mustard Dressing
6
30 mins-
Ingredients
- 225-300g/8-10oz lean beef fillet, centre cut and trimmed
- Salt and freshly milled black pepper
- 30ml/2tbsp capers, rinsed
- 100g/4oz rocket leaves, rinsed
- 1 lemon, quartered
- 100g/4oz rocket leaves, rinsed
- 60ml/4tbsp extra virgin olive oil
- 15ml/1tbsp lemon juice
- 10-15ml/2-3tsp Dijon mustard
- 15ml/1tbsp white wine vinegar
- 30ml/2tbsp freshly chopped chives
- Salt and freshly milled black pepper
Method
Chill 4-6 serving plates in the refrigerator. Meanwhile, prepare the beef; loosely wrap the fillet in foil or baking parchment and place in the freezer for 10-15 minutes.To make the mustard dressing, place all the ingredients into a screw-topped jar and shake well.
Remove the beef from the freezer and slice as thinly as possible across the grain of the meat.
Place each slice between two sheets of cling film and using a rolling pin or meat mallet flatten evenly into wafer-thin slices.
Stack the slices, still covered in cling film and chill until required.
Images courtesy of AHDB. www.simplybeefandlamb.co.uk
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