World Cuisine

Beef Carpaccio

cook 30 mins
  • 1 beef fillet, about 250 g (8 oz)
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon chopped thyme leaves
  • 1 teaspoon Dijon mustard
  • 1/2 tablespoon balsamic vinegar
  • 1/2 teaspoon honey
  • 60 g (2 1/4 oz) rocket leaves
  • 25 g (1 oz) Parmesan cheese shavings, to serve
  • Place the beef fillet on a chopping board and rub with 1 tablespoon of the olive oil, the pepper and thyme. Wrap in clingfilm and place in the freezer for 20 minutes.
  • Meanwhile, whisk together the remaining olive oil, mustard, balsamic vinegar and honey in a bowl. Arrange the rocket on a serving plate.
  • Unwrap the beef fillet, slice it as thinly as possible and then arrange over the rocket leaves.
  • Serve sprinkled with Parmesan shavings and drizzled with the dressing.
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