Serves: 8 as a shared starter
This dish is a real winner.
It’s stylish, it is easy to prepare and it looks the bomb. I served this up as part of a really elegant Easter feast: think porchetta, parmesan polenta, parsnip cream etc etc etc. I served this on thinly sliced and toasted baguette, though you could of course serve this as a more traditional carpaccio or in any number of combinations.
I promise you’ll love this and will be a hero for cooking it.
Beef fillet or whole rump
6-8 tsp Capers
60 ml – Olive oil
2 tbsp lemon juice
1 tbsp Dijon mustard
1 tbsp Parmesan cheese, finely grated
Small bunch of chives, thinly sliced
Pinch salt and pepper
Thinly sliced toasts (if serving on toasts)
Small bunch of rocket leaves (if serving traditionally)
- Wrap the fillet in plastic wrap and place in the freezer for 30-60 minutes. Remove the beef from the freezer and slice immediately as thinly as possible across the grain of the meat.
- Place the slices between sheets of cling film and use a rolling pin to carefully flatten evenly into wafer-thin slices. Cover and chill until required.
- If serving traditionally, arrange the beef slices on a plate/platter, slightly overlapping, then place rinsed rocket on top.
- If serving on toasts, roughly fold and create a shape of the sliced beef on each taost
- For the sauce: place the oil, lemon juice, mustard, parmesan and seasoning in a glass jar, screw lid on and shake until well mixed. Season and drizzle over the beef; place a few chives on top.