Beef Carpaccio with Mustard Dressing

Try our version of a carpaccio with thinly sliced beef fillet dressed with lemon juice, capers, mustard and salad leaves.

Prep Time: 25 mins

Cook Time: 5 minutes

Serves: 6 people

Ingredients

  • 225-300g lean beef fillet, centre cut and trimmed
  • 2 tablespoons capers, rinsed
  • 100g rocket leaves, rinsed
  • 1 lemon, quartered
  • 100g rocket leaves, rinsed
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 2-3 teaspoons Dijon mustard
  • 1 tablespoon white wine vinegar
  • 2 tablespoons freshly chopped chives

Method

  1. Chill 4-6 serving plates in the refrigerator. Meanwhile, prepare the beef; loosely wrap the fillet in foil or baking parchment and place in the freezer for 10-15 minutes.
  2. To make the mustard dressing, place all the ingredients into a screw-topped jar and shake well.
  3. Remove the beef from the freezer and slice as thinly as possible across the grain of the meat.
  4. Place each slice between two sheets of cling film and using a rolling pin or meat mallet flatten evenly into wafer-thin slices.
  5. Stack the slices, still covered in cling film and chill until required.