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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
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