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Beef recipes

Beef carpaccio with nectarine salad

1 minute

Beef carpaccio with nectarine salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 minute

Ingredients

2 T canola oil
500 g beef fillet
4 T black peppercorns, crushed
2 T flaked sea salt
50 g Parmesan, grated

For the salad:

4-6 ripe nectarines
75 g Woolworths baby herb leaves
15 g Woolworths baby pea shoots
1 fennel bulb

For the English mustard dressing, mix:

3 T English mustard
1 T apricot jam
4 T red wine vinegar
125 ml extra virgin olive oil
Sea salt and freshly ground black pepper, to taste

Method

1. Heat the canola oil in a pan over a high heat. Coat the fillet in the crushed peppercorns and salt, then sear in the hot pan until the fillet is just browned, no more than 1 minute.

2. Allow the fillet to rest for 5 minutes, then wrap tightly in clingwrap and chill for 1 hour.

3. To serve, remove the clingwrap from the fillet and slice as thinly as possible using a sharp knife. Place the sliced fillet on a serving dish and top with the salad. Drizzle the dressing over and top with Parmesan.

4. To make the salad, thinly slice some of the nectarines and cut others into wedges. Toss with the baby herb leaves and pea shoots. Using a vegetable peeler, thinly shave the fennel bulb and mix with the salad.

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Beef carpaccio with nectarine salad

Ingredients

Method