Beef Carpaccio with Mustard Dressing
Try our version of a carpaccio with thinly sliced beef fillet dressed with lemon juice, capers, mustard and salad leaves.
Ingredients
- 225-300g lean beef fillet, centre cut and trimmed
- 2 tablespoons capers, rinsed
- 100g rocket leaves, rinsed
- 1 lemon, quartered
- 100g rocket leaves, rinsed
- 4 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 2-3 teaspoons Dijon mustard
- 1 tablespoon white wine vinegar
- 2 tablespoons freshly chopped chives
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.
