Starters & Light meals
Beef carpaccio
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Wine/Spirit Pairing
Villleria Merlot 2011
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 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![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
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.
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