Beef carpaccio & beetroot mayonnaise
| Serves: | 12 |
| Cook's Tips: | To garnish, lightly blanche 2-3-rainbow spinach leaves per person and cover the bottom of a charger plate. Serve carpaccio and salad on top. |
Ingredients
- 1 x 500 g seared pepper crusted beef fillet
- 4 raw beetroot, thinly sliced & pressed out with a star shaped cookie cutter
- 2 red onions, sliced
- 6 radishes, thinly sliced
- 4 egg yolks
- 30 ml fresh lemon leaves
- 5 ml crushed garlic
- 4 tsp wholegrain mustard
- 3/4 cup plus 2 tsp extra virgin olive oil, plus extra for drizzling
- sea salt and freshly ground pepper, to taste
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Cover the seared fillet tightly with aluminum foil and roll into a log shape.
- Place in the fridge for 2-3 hours. Remove just before serving and slice thinly with a slicer or serrated knife.
- To make the mayonnaise: Lightly beat the eggs in a blender, then add lemon juice, garlic and mustard and beat to combine. Continue beating, adding a drop of oil at a time. Gradually add more oil and whisk until thick and creamy. Season with salt and pepper.
- Blend the left-over beetroot pieces into a paste and strain the beetroot juice using a fine sieve. Mix a few drops into the mayonnaise, adding more if it’s too thick.
- Serve the beef on individual plates or on a large platter.
- Top with beetroot, sliced onion, drained radishes and drizzle with the beetroot mayonnaise.
- Serve with salad leaves and edible flowers.
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