Beef Carpaccio with Anchovy Aioli

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 2 minutes
• Total Time: 1 hour 12 minutes
• Servings: 4 servings

Full Ingredient List

• 400 g eye fillet
• 1 tbsp capers
• 1 handful rocket leaves
• Parmesan cheese
• ½ shallot, thinly sliced
• 3 tbsp olive oil
• salt
• pepper
• 1 tbsp lemon juice
• 4 anchovies
• 1 clove garlic, crushed
• 2 egg yolks
• 100 ml olive oil
• 1 tbsp lemon juice
• 1 tbsp cold water

Beef Carpaccio

Tools and Equipment

• Chef Knives
• Chopping board
• frying pan
• cling film
• Measuring utensils
• tongs

Ingredients

Instructions

1. Step 1: Drizzle beef in 1 tbsp olive oil and season with salt and pepper.
2. Step 2: In a hot frying pan, add 1 tbsp oil and sear beef for 30 seconds on each side.
3. Step 3: Remove and allow to cool. Once cooled, wrap tightly in cling film and place in the freezer for 1 hour to chill. Mix 2 tbsp olive oil and 1 tbsp lemon juice together and set aside. (Tips: Freezing makes it easier to slice thinly.)
4. Step 4: Slice beef as thinly as possible and layer on a plate. Add shallots, capers, and aioli. Drizzle dressing over the top and finish with rocket leaves and shaved Parmesan.

Anchovy Aioli

Tools and Equipment

• small food processor

Ingredients

Instructions

1. Step 1: Chop the anchovies finely and add to a small food processor along with crushed garlic, egg yolks & lemon juice.
2. Step 2: Blend the ingredients to combine and gradually add the olive oil until it thickens.
3. Step 3: Whisk the cold water through, taste, and adjust seasoning as necessary. Store in the fridge until ready to use.

Additional Information

Notes: Ensure beef is fresh to safely serve raw. The use of cling film helps maintain the beef's shape when slicing.

Tags

Appetizers Lunch Italian Carpaccio