Slivers of beef carpaccio with a zesty caper dressing and melba toasts
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- Abigail Donnelly
- 4
- Easy
- 20 minutes, plus freezing time
- Groote Post Pinot Noir 2008
Ingredients
- 500 g fillet of beef
- 1/3 cup olive oil, plus extra for rubbing
- Black peppercorns, crushed, for coating
- 20 caperberries, chopped
- 1 clove garlic, crushed
- 1/3 cup chopped flat-leaf parsley
- 2 T red-wine vinegar
- Freshly baked country loaf, thinly sliced
- 100 g butter, melted
Cooking Instructions
To make the carpaccio:
Place the beef fillet on a board and lightly rub with olive oil. Roll in the pepper until generously coated. Wrap tightly in cling film to form a cylinder, then freeze for a few hours. Using a sharp knife, cut the beef into paper-thin slices.
To make the dressing:
Using a pestle and mortar, crush the caper berry, garlic and parsley in the lemon juice, red-wine vinegar and olive oil to form a creamy dressing.
To make the Melba toasts:
Preheat the oven to 200°C. Using a rolling pin, flatten the slices of bread then brush lightly with the butter. Bake until crisp and golden.
To serve: Arrange the slices of beef on a serving platter or individual plates and drizzle with the dressing. Serve with the Melba toasts.
Cook’s notes:
Add sliced anchovies and a scattering of lemon zest to the dressing to give this dish further dimension in flavour. Or top with Parmesan shavings.
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