4
Easy
20 minutes, plus freezing time
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.
