Beef Carpaccio
Photography by Aaron McLean.
A very simple recipe that relies on using a premium cut of beef. While unconventional, the delicious caper dressing is a great foil for the rich meat.
Serves: 6
INGREDIENTS
400-gram piece centre cut fillet of beef
200 grams each yellow and green beans, stem end trimmed
caperberries for garnish
chervil or parsley
parmesan for shaving
sea salt and ground pepper
Dressing
⅓ cup olive oil
1 teaspoon tarragon vinegar
1 tablespoon capers
1 clove garlic, crushed
1 teaspoon Dijon mustard
1 teaspoon dried tarragon
small handful basil leaves
½ cup freshly grated parmesan cheese
METHOD
Dressing: Place all the ingredients in a food processor and process until smooth. Season with salt and pepper.
Push the beans through a bean slicer if you have one or slice thinly lengthways. Cook in boiling salted water until just tender. Drain and refresh in cold water. Pat dry on kitchen towels then toss with the dressing.
Using a very sharp knife, thinly slice the beef. Place between two pieces of plastic wrap and flatten gently with a rolling pin. Place the slices on large plates and top with a pile of beans. Add a few caperberries and the chervil or parsley, drizzle with dressing and shave over the parmesan.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.