Beef carpaccio with rocket, parmesan and aioli
This light and full-of-flavour starter is the perfect way to start your five star meal.
- 20 mins cooking
- Serves 8
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Ingredients
Beef carpaccio with rocket, parmesan and aioli
- 600 gram (1¼-pound) piece beef fillet, trimmed
- 150 gram (4½ ounces) parmesan cheese
- 100 gram (3 ounces) wild rocket (arugula) leaves
- 2 eggs
- 1 clove garlic, chopped coarsely
- 2 tablespoon lemon juice
- 1 tablespoon dijon mustard
- 2/3 cup (160ml) olive oil
Method
Beef carpaccio with rocket, parmesan and aioli
- 1Wrap beef tightly in plastic wrap; freeze about 1 hour or until firm.
- 2To make the aioli: Blend or process eggs, garlic, juice and mustard until combined. With motor operating, add oil in a thin, steady stream until aïoli thickens slightly.
- 3Unwrap beef; using sharp knife, slice beef thinly. Roll slices between sheets of baking paper until as thin as possible. Gently peel off top layer of paper. Turn bottom layer of paper, beef-side down, onto serving platter; carefully remove paper.
- 4Using a vegetable peeler, shave cheese. Drizzle aïoli over beef; top with rocket and cheese.
Notes
Freezing the beef first makes it much easier to cut into thin slices.
