Ingredients

Method

• 200 g free-range beef fillet, rolled up and frozen
• 1 red onion, chopped
• 70 g capers
• 1 T olive oil
• pink peppercorns, to garnish
• 1 lime, zested
• Parmesan, finely grated, to garnish
For the dressing
• 1 t Dijon mustard
• 100 g blackberries
• 2 T red wine vinegar
• 1 lime, juiced
• sea salt and freshly ground black pepper

Method

Ingredients

Thinly slice the frozen fillet. Fry the capers in a little olive oil to heat up then layer the beef alternately with the onion and capers on a plate.

Mix all the ingredients for the dressing together. Drizzle over the beef and garnish with the pink peppercorns, lime zest and Parmesan.

Season to taste.