Carpaccio often refers to any very thinly sliced presentation of foods.
2 oz (50 g) Parmesan shavings
150 g (5 oz) rocket leaves
1 small red onion, peeled and finely chopped
3 tbsp (60 ml) snipped fresh chives
2/3 cup (150 ml) 1/4 pt olive oil
2 tbsp (30 ml) Dijon mustard
1 1/2 lb (700 g) beef fillet (Tenderloin Steak)
salt and freshly ground black pepper
1. Season the beef fillet (Tenderloin Steak) with the black pepper and put into a roasting tin. Cook at 200°C (400°F) gas mark 7 for 30-40 minutes. Set aside to cool.
2. To make the beef easier to slice, when cold, wrap in tin foil and freeze for 30 minutes.
3. To make the dressing, whisk the mustard with the oil and 60 ml (4 tbsp) water. Stir in the snipped chives, the red onion and season with the salt and black pepper.
4. Serve the beef thinly sliced arranged on plates, drizzled with the dressing and garnished with the rocket leaves and Parmesan shavings.
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