Starters
Italian
ItalianBeef Carpaccio
Wafer-thin raw beef dressed and garnished, served three ways. The basic uses lean frozen-then-sliced beef, while the ultimate centres on aged fillet with shaved truffle.
Gluten-free
Nut-free
Better version
Sirloin with a mustard-caper dressing, proper parmesan and lemon-dressed rocket.
Per serving£4.90
Total cost£9.80
Time30 min
Ingredients for 2
- 250 g beef sirloin , trimmed
- flaky sea salt and black pepper , to taste
- Dressing
- 3 tbsp extra virgin olive oil
- 1 tsp dijon mustard
- 1 tbsp capers , chopped
- 1 lemon , juiced
- To serve
- 40 g parmesan , shaved
- 1 handful wild rocket
Method
- Sear the sirloin in a hot dry pan for 20 seconds per side to set the edges, then chill thoroughly.
- Wrap tightly and freeze for 45 minutes, then slice thinly and flatten between cling film.
- Lay the slices over chilled plates, covering the surface neatly.
- Whisk the oil, mustard, capers and lemon juice into a loose dressing.
- Spoon the dressing over the beef and season with flaky salt and pepper.
- Dress the rocket with a little dressing, pile in the centre and finish with parmesan.
Equipment
- frying pan
- sharp knife
The three ways, side by side
Budget
Lean topside, firmed in the freezer and sliced thin, with lemon and basic parmesan.
Better
Sirloin with a mustard-caper dressing, proper parmesan and lemon-dressed rocket.
Ultimate
Aged fillet, shaved black truffle, aged parmesan and a quail egg yolk.
