Carpaccio con salmoriglio (Beef fillet with thyme sauce)

Recipe from: 6/12/1996 12:00:00 AM
Ingredients 13
Servings 6
Time

Ingredients

  • 2
    kg
    beef fillet, trimmed
  • sea salt and milled black pepper
  • 1
    kg
    rocket leaves
  • OLIVE OIL AND LEMON DRESSING
  • 90
    ml
    extra virgin olive oil
  • 30
    ml
    lemon juice
  • sea salt and milled black pepper to taste
  • THYME SAUCE
  • 60
    ml
    fresh thyme
  • 5
    ml
    sea salt
  • 30
    ml
    lemon juice
  • 120
    ml
    extra virgin olive oil
  • milled black pepper
 

Method

 
Preheat grill to very hot. Rub fillet with salt and pepper, then grill briefly, turning continuously to blacken the outsides, but making sure that the centre remains raw. Slice cold fillet into 1 cm thick slices on a board. Using a large pointed cooking knife, press and spread slices out to make them thin and lacy. The grilled edges will hold pieces together. Spread out slices on a plate. OLIVE OIL AND LEMON DRESSING: Blend ingredients. Toss lightly with rocket leaves. THYME SAUCE: Crush thyme leaves with salt, using a pestle and mortar or a food processor. Stir in lemon juice, then pour oil in slowly, stirring. Add a little more pepper. Spoon over beef. Serve on dressed rocket leaves. Serves 6 as a main course, 10 as a starter
 

Read more on: beef  |  grill
 

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