- 1 T olive oil
- 500 g free-range beef fillet
- 8 white spring onions
- 1 x 600 g punnet fresh strawberries, thinly sliced
- ½ cup vino cotto, for drizzling
- Zest of 1 lime
- Sea salt and freshly ground black pepper, to taste
Place a frying pan containing the olive oil over a high heat. Place the fillet in the hot pan and quickly seal on each side before removing from the pan and allowing to cool.
When cooled, wrap tightly in clingfilm and roll into a cylindrical shape. Freeze for 3 hours.
Using a sharp knife, cut the white spring onions lengthways into long, thin slivers and plunge into ice-cold water to curl.
Remove the fillet from the freezer and, using a very sharp knife, cut into fine slices. Pile the carpaccio slices and strawberry slices in layers and garnish with the spring-onion curls.
Top with a drizzle of vino cotto and a sprinkle of lime zest. Season and serve.
Cook’s tips: To keep the circular shape of each slice as you’re slicing the fillet, do not remove the clingfilm prior to slicing, but rather remove it from each individual sliver of meat afterwards.
Vino cotto is a reduced grapejuice must and is available at most speciality food stores.
Per serving: 1395 kJ, 25.8 g protein, 9.8 g fat, 32.8 g carbs