Beef carpaccio
- 450g beef fillet
- 1 medium beetroot
- 40ml extra virgin olive oil
- 20ml red wine vinegar
- Sea salt
- Freshly ground white pepper
- 40g shaved parmesan (optional)
We freeze the beef in this recipe to be able to slice it as thinly as possible. Ideally, the beef doesn't freeze all the way to the centre.
Method
Trim any sinew, put plastic wrapping tightly around the uncut beef and tie both ends. Freeze for 1 to 2 hours. Pre-heat oven to 180C. Roast beetroot until soft in the middle, about 25 minutes. Peel and cut into smaller pieces. Blend with the olive oil, vinegar and seasoning until smooth. Remove beef from freezer and slice thinly. Be careful to remove all the plastic wrapping. Arrange on four plates so the raw beef just overlaps and the plate is covered. Season with a little salt and pepper, drizzle with beetroot dressing and if you like, sprinkle with parmesan.
Serves 4
