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Beef Carpaccio with Mustard Dressing

A great alfresco or entertaining dish featuring thinly sliced beef fillet served with a mustard dressing and rocket and shaved Parmesan

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Instructions

  1. 1

    Chill 6-8 serving plates. Meanwhile, prepare the beef; loosely wrap the fillet in foil or baking parchment and place in the freezer for 10-15 minutes.


  2. 2

    To make the mustard dressing; place all the ingredients into a screw-topped jar and shake well. Season.


  3. 3

    Remove the beef from the freezer and slice as thinly as possible across the grain of the meat.


  4. 4

    Place the slices between sheets of cling film and using a rolling pin or meat mallet flatten evenly into wafer-thin slices. Chill until required.


  5. 5

    Arrange the rocket on the chilled plates, then the beef slices, slightly overlapping. Season, drizzle over the dressing and garnish with the capers, rocket and cheese before serving.


Ingredients

  • 300g lean beef fillet
  • 100g rocket leaves, rinsed
  • 2 tbsp capers
  • 1 sprinkle Parmesan cheese
  • 4 tbsp extra virgin olive oil , for the dressing
  • 1 tbsp lemon juice, for the dressing
  • 3 tbsp dijon mustard, for the dressing
  • 1 tbsp white wine vinegar, for the dressing
  • 2 tbsp freshly chopped chives, for the dressing

Serves 4

Total time required Total time:

  • Preparation time:
  • Cooking time:
 

Recipe shopping list

9 products

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  • Vegetarian
  • Organic
  • Microwaveable
  • Frozen
  • Freezable
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Image couresy of EBLEX from simplybeefandlamb.co.uk

EBLEX

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