Name: Beef carpaccio with grana padano and basil crostini
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 6
Ingredients: 1/2 bunch basil leaves; 2/3 cup (160ml) olive oil, plus extra for cooking; sea salt and cracked black pepper, to taste; 16 green olives, cheeks removed and halved; 1/2 bunch chives, chopped; 1/3 cup (80ml) extra-virgin olive oil; 600 gram good-quality aged beef eye-fillet; 6 slice ciabatta; 1/4 cup (20g) grana padano, shaved; 20 gram watercress leaves; lemon cheeks, to serve

Ingredients

1/2 bunch basil leaves

2/3 cup (160ml) olive oil, plus extra for cooking

sea salt and cracked black pepper, to taste

16 green olives, cheeks removed and halved

1/2 bunch chives, chopped

1/3 cup (80ml) extra-virgin olive oil

600 gram good-quality aged beef eye-fillet

6 slice ciabatta

1/4 cup (20g) grana padano, shaved

20 gram watercress leaves

lemon cheeks, to serve

Method

1.Preheat oven to 200°C (180°C fan-forced). Place basil and olive oil in a blender and puree. Season with salt and pepper. Set aside to infuse until required, then strain through a fine sieve.

2.Place olives, chives and extra-virgin olive oil in a bowl and stir to combine. Season with salt and pepper.

3.Heat a little olive oil in a large frying pan over very high heat. Season beef well with salt and pepper and seal on all sides to create a golden crust, about 2 minutes. Remove from pan and rest for 5 minutes before finely slicing.

4.Meanwhile, drizzle ciabatta with basil oil, bake 10 minutes. Lay the sliced beef onto a platter or individual serving plates and scatter over the grana padano and watercress leaves. Drizzle with olive and chive dressing, sprinkle with pepper. Serve with basil oil crostini and lemon cheeks.

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Ingredients

Method

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