Beef Carpaccio

, from Issue #65. March, 2016
Photography by Aaron McLean.
Beef Carpaccio

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


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
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


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.