Beef Carpaccio with Balsamic, Walnuts and Blue Cheese
Photography by Aaron McLean.

Serves: 8
INGREDIENTS
500 gram piece centre cut eye fillet of beef
extra virgin olive oil
good balsamic vinegar
sea salt and freshly ground pepper
100 grams soft blue cheese
1⁄2 cup fresh chopped walnuts
baby rocket
METHOD
Thinly slice the beef and place between two pieces of plastic wrap. Flatten gently with a rolling pin. Put a tablespoon each of olive oil and balsamic vinegar on a large platter and swirl together. Top with a single layer of beef and season with sea salt and freshly ground pepper. Cover with another piece of plastic wrap and repeat the layering of olive oil, balsamic, beef and seasoning to form as many layers as required. Leave for at least 1 hour but refrigerate if leaving for longer. The beef can be prepared several hours ahead. Remove from the fridge 30 minutes before serving.
To serve: Arrange the beef in a single layer on serving plates. Scatter the blue cheese, walnuts and rocket over the beef and serve with crusty bread.
latest issue:
Issue #104
The latest issue of dish has arrived just in time to crank up the heat and the comfort factor! Grab a spot by the fireplace with our Après-Ski inspired dishes - think golden, crispy potato rösti and mulled wine. The temperature rises with our spicy curries while our flavourful one-pan chicken dinners keep the dishes to a pleasing minimum. Our Dinner for Six section will bring friends and family together for two festive mid-winter feasts, but beware, the puds and desserts from our Sweet section may cause them to outstay their welcome. There's no time like pie time, but when you don't have any time, our Food Fast section will help you whip up some delicious meals in a hurry.