Zesty beef carpaccio

Sure to be a dinner-table show stopper.
recipe, beef, carpaccio
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Recipe from: 4 January 2016
Preparation time: 15min + Standing time


  • 200
    beef fillet
  • 1
    Dijon mustard
  • 5
    flatleaf parsley, chopped
  • 5
    coriander, chopped
  • sea salt and black pepper
  • 35
    crimson micro leaf salad, finely chopped
  • 1
    garlic clove, minced
  • 1
    anchovy fillet, mashed
  • 1
    Dijon mustard
  • 1/4
    olive oil
  • squeeze of lemon juice
  • 10
    caper berries
  • micro herbs, extra
  • lemon wedges to serve
Servings: Change Serving


Place the beef fillet on a surface, brush with mustard. Mix together the chopped herbs and season well, sprinkle onto a surface and roll the beef in the chopped herbs to coat. Roll tightly in clingfilm and freeze for 3 hours, or until very firm.

For The Dressing
In a small bowl mix together the micro herbs, garlic, anchovy and mustard, whisk in olive oil and a squeeze of lemon.

Remove beef from freezer and finely slice with a very sharp knife into thin slices, cover slices with cling wrap until ready to serve.

To serve:

Place the beef slices on a serving plate, drizzle with dressing, top with caper berries and extra micro herbs, season.

Words and image: Fairlady

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