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Beef carpaccio

Beef carpaccio

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Beef carpaccio

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes plus freezing time

Ingredients

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

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.