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Beef Carpaccio with Devonshire Horseradish Cream

Beef Carpaccio with Devonshire Horseradish Cream
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Try Mark's Beef Carpaccio with Devonshire Horseradish Cream from week 4 of COME DINE WITH ME AUSTRALIA series 2.

Ingredients

  • 500g centre-cut beef fillet
  • 1 tablespoon sea salt
  • 1tsp cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 1 tbsp capers, rinsed
  • 100g rocket leaves
  • 1 lemon, quartered

Devonshire Horseradish Cream

  • 2tbsp extra virgin olive oil
  • 1tbsp horseradish cream
  • 1tbsp lemon juice
  • 2tbsp single cream or milk
  • Sea salt and pepper
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Method

  1. Purchase the beef in one piece pre trimmed and rub the salt and pepper into the beef
  2. Heat the olive oil in a frying pan and sear the Beef on all sides: about one minute per side
  3. Remove and cool
  4. Finely slice the beef, using the full length of the blade of a long, sharp knife. Then use the flat side of the blade to stretch each slice
  5. Arrange the beef, slightly overlapping, on four plates
  6. Season well
  7. Drizzle the dressing over the top in thin criss-cross lines, strew with capers and rocket leaves
  8. Serve with a wedge of lemon

Devonshire Horseradish Cream

  1. Whisk the olive oil, horseradish, lemon juice, sea salt and pepper in a bowl
  2. Whisk in the cream or milk until it is a runny consistency
  3. Pour over Beef
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