Fillet Beef Carpaccio

METHOD
First mix all the dry ingredients from the beef list, spread them evenly on the beef fillet, wrap in clinging film and refrigerate for 4-5 hours.

Meanwhile cook the quail eggs in boiling water for 3 minutes, drain and place in iced water.

To make the rocket puree bring a pan with salted water to the boil, blanch the rocket for 20 seconds, drain and pass in ice bath to cool down quickly. Place the rocket in a blender, add the vanilla seeds, the oil and the salt and blend to puree.

To make the mayonnaise put all the ingredients apart from the oil in a blender and mix on high, gently pour in the oil until the mayonnaise is ready.

2 hours before serving place the beef fillet in the freezer to facilitate the slicing, peel the quail eggs, thinly slice the beef and serve with all the sauces and garnish.

We Recommend

Pesto slaw with spicy corn ribs

Roast spring onion and fennel quiche with beetroot pastry

Strawberry and basil quiche

Green Goddess Caesar

Chocolate cloud cake

Roasted lamb rack with mint chimichurri

View all