Beef carpaccio with nectarine salad

Recipe By:Abigail Donnelly
Cooking Time:1 minute
Prep Time:30 minutes


  • 2 tbsp Apricot jam
  • 15 g Woolworths Baby pea shoots
  • 5 tbsp extra virgin olive oil
  • sea salt and freshly ground pepper, to taste
  • 4 tbsp red wine vinegar
  • 3 tbsp English mustard
  • 1 fennel bulb
  • 30 g baby herb leaves
  • 6 nectarines
  • 50 g parmesan, grated
  • 2 Tbsp flaky sea salt
  • 4 Tbsp black peppercorns, crushed
  • 500 g beef fillet
  • 2 tbsp canola oil

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Cooking Instructions

  1. Heat the canola oil in a pan over a high heat. Coat the fillet in the crushed peppercorns and salt, then sear in the hot pan until the fillet is just browned, no more than 1 minute.
  2. Allow the fillet to rest for 5 minutes, then wrap tightly in clingwrap and chill for 1 hour.

To serve:

  1. Remove the clingwrap from the fillet and slice as thinly as possible using a sharp knife. Place the sliced fillet on a serving dish and top with the salad.
  2. Drizzle the dressing over and top with Parmesan.

To make the salad:

  1. Thinly slice some of the nectarines and cut others into wedges.
  2. Toss with the baby herb leaves and pea shoots. Using a vegetable peeler, thinly shave the fennel bulb and mix with the salad.