Seared beef carpaccio with pasta
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- Phillippa Cheifitz
- 4
- Easy
- Dairy free Fat conscious
- 15 minutes
- 5 minutes, plus 5 to 10 minutes standing time
- South Hill Cabernet Sauvignon 2008
Ingredients
- 500 g beef fillet (in one piece)
- Flaky salt and coarsely ground black pepper
- Olive oil
- 250 g fresh pasta, boiled al dente
- 1 clove garlic, crushed
- 200 g baby tomatoes, halved or left whole if tiny
- Parmesan shavings
- Rocket leaves
- Balsamic vinegar
Cooking Instructions
Season the beef well with coarsely ground black pepper, then roll in olive oil. Sear all over in a hot pan, then leave to rest for 5 to 10 minutes. Slice fairly thinly, then place between sheets of baking paper.
Bash the slices until paper thin. Arrange on large plates. Mix the hot, drained pasta with garlic, seasoning and enough olive oil to moisten. Place a tangle of pasta into the middle of the plate and sprinkle with halved or whole baby tomatoes and Parmesan.
Tuck in rocket leaves, then drizzle with olive oil and balsamic vinegar. Add some flaky salt and a twist of pepper and serve.
Per serving: 2069 kJ, 37.8 g protein, 21.4 g fat, 33.1 g carbs
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