Carpaccio con salmoriglio (Beef fillet with thyme sauce)

Fairlady
6 servings
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Beef

By Food24 November 03 2009
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Ingredients (11)

2.00 kg beef — fillet, trimmed
sea salt and freshly ground black pepper
1.00 kg rocket — leaves
OLIVE OIL AND LEMON DRESSING
90.00 ml olive oil — extra virgin
30.00 ml lemon juice
sea salt and freshly ground black pepper — to taste
THYME SAUCE
60.00 ml fresh thyme
5.00 ml sea salt
30.00 ml lemon juice
120.00 ml olive oil — extra virgin
freshly ground black pepper
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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



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