Carpaccio of beef with salad
Serves 2
Ingredients
Beef
- 250 g beef eye fillet steak trimmed
dressing
- 4 Anchovies finely chopped
- 4 teaspoons baby capers finely chopped
- 8 semi-dried tomatoes finely chopped
- 4 tablespoons Dandaragan fruity Olive Oil
- 1 teaspoon Worcestershire sauce
- Tabasco
- Salt & Pepper
salad
- 1½ cups baby Rocket
- ½ cup shaved Fennel
- Olive Oil
- Lemon Juice
- Salt & Pepper
- 50 g Savrano buffalo Parmesan
extras
Method
- Put beef in freezer for 1 hr, just to firm up- Slice beef as thin as possible and cover base of large flat round platter.
- Mix dressing ingredients together and drizzle over beef- allow to marinate for about 1 hour before eating.
- Top with salad in the middle and drizzle with a finishing touch of truffle oil and an extra squeeze of lemon.
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