29 April 2010

Recipe: Antipasti - Capaccio

Antipasti - Capaccio

Preparation Time: 30 - 40 minutes.
Serves 4-6

500g Steakhouse Classic beef fillet
Rustic bread

1 egg yolk
3 teaspoons Dijon mustard
3 tablespoons lemon juice
2 drops Tabasco sauce
75ml olive oil
1 tablespoon cream
2 tablespoons capers, rinsed
Salt and freshly ground black pepper to season
Parmesan cheese, shaved into thin slices with potato peeler
Rocket leaves to serve

Place the fillet into the freezer for about 1 hour or until it is firm enough to handle. Use a sharp knife to cut the meat into paper thin slices. Cover 4 serving plates with a thin, even layer of the sliced fillet. To make the mayonnaise, blend the egg yolk, mustard, lemon juice and Tabasco sauce together in a bowl. Add the olive oil in a thin stream, whisking continuously until the mayonnaise thickens. Whisk in the cream, season to taste and drizzle over the Carpaccio and sprinkle with the capers. Lastly, place the fresh rocket and shaved Parmesan on top and serve with rustic bread.

Alternatively, instead of a mayonnaise, you can serve the Carpaccio with a simple vinaigrette made by mixing 100ml of olive oil with 50ml white wine vinegar and 30ml lemon juice, season with salt and pepper and sprinkle over the Carpaccio.


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