Recipe

Summer beef carpaccio with marinated microgreens

A simple Carpaccio is not only beautiful to look at on the plate but sensationally soft and delicious to eat – try it at your next soiree and really impress your guests.

Oct 28, 2015 10:18pm
  • 30 mins preparation
  • 3 hrs marinating
  • Serves 6
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Ingredients

Summer beef carpaccio
  • 400 gram beef eye fillet
Marinated microgreens
  • 1 teaspoon maple syrup
  • 1 tablespoon dijon mustard
  • 3 tablespoon extra virgin olive oil
  • 1 tablespoon sherry or red wine vinegar
  • 1 cup microgreens – we used sango, rocket & flatleaf parsley
  • lemon juice
  • salt & pepper
  • parmesan cheese, shaved
  • box of caramelised onion flatbread by huntley & palmers

Method

Summer beef carpaccio
  • 1
    Chill the eye fillet until it is firm. This makes it easier to slice.
  • 2
    Using a very sharp knife cut thin slices of beef and lay them on cling film, two or three at a time. Cover with another layer of cling film and working from the centre outwards, pound the meat gently with a wooden rolling pin until each disc is about 2mm thick.
  • 3
    Arrange the thin slices of beef on a platter and cover directly with cling film and place in the fridge until ready to serve. No more than 2-3 hours.
Marinated microgreens
  • 4
    Just before serving, whisk together the syrup, mustard, oil, and vinegar. Pour this over micros and toss to cover leaves well.
  • 5
    To assemble, squeeze a little lemon juice and a drizzle of olive oil over beef.
  • 6
    Season with salt.
  • 7
    Arrange small amounts of the micro green mixture over the top and scatter with Parmesan.
  • 8
    Serve immediately with Flatbread.

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