2017-08-21
Beef Carpaccio
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Beef Carpaccio

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Carpaccio is a traditional Italian appetizer consisting of raw beef sliced paper-thin, drizzled with olive oil and lemon juice. This carpaccio recipe practically melts in your mouth and is absolutely packed with flavour!
<b>Prep:</b> 20 mins Prep: 20 mins
<b>Cook:</b> 10 mins Cook: 10 mins
Serves 7 Serves 7
Good source of iron Good source of iron
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Ingredients

  • 1 Quality Mark beef tenderloin fillet
  • garlic 
  • rosemary
  • lemon
  • salt and pepper
  • 1 jar of capers in brine
  • watercress
  • horseradish (in jar)
  • 125 g sour cream
  • 1 jar dijon mustard
  • 1 jar anchovies
  • 1 bottle black truffle oil
  • olive oil

Method

Blitz rosemary, lemon zest, garlic, salt and pepper to fine crumb and roll tenderloin in it. Sear tenderloin on high heat until just browned on each side. Wrap tightly in cling film and put in freezer.
 
Whisk lemon juice, mustard and anchovies together. Slowly whisk in truffle and olive oil. Season to taste.
 
Mix horseradish, sour cream, dijon, lemon and salt and pepper for horseradish cream.
 
Heat oil in pot on a high heat. Add capers and they should open after about 20-30 seconds.
 
Remove beef from the freezer, slice as thinly as possible.
 
Serve beef with dressing and sprinkle over capers. Serve with watercress and horseradish cream.
 
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 80g
Energy kJ (kcal) 396 (94)
Protein (g) 8.8
Fat (g) 5.4
Saturated (g)
1.7
Carbohydrate (g) 2.4
Sugars (g)
1.9
Sodium (mg) 529
Iron (mg) 1.3
Zinc (mg) 1.2
Vitamin B12 (ug) 1.1
Vitamin D (ug) 0.2
Selenium (ug) 2.8
  • To make sure your carpaccio is safe to eat buy your beef tenderloin from a clean and credible butcher, tell the butcher what you plan to do with it and ask if the chosen meat will be suitable, and make the carpaccio on the same day you buy the meat.
  • Do not save or eat any for leftovers.

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BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
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