Name: Summer beef carpaccio with marinated microgreens
Prep time: 30 min
Total time: 30 min
Yield: 6
Ingredients: Summer beef carpaccio; 400 gram beef eye fillet; Marinated microgreens; 1 teaspoon maple syrup; 1 tablespoon dijon mustard; 3 tablespoon extra virgin olive oil; 1 tablespoon sherry or red wine vinegar; 1 cup microgreens – we used sango, rocket & flatleaf parsley; lemon juice; salt & pepper; parmesan cheese, shaved; box of caramelised onion flatbread by huntley & palmers

Ingredients

Summer beef carpaccio

400 gram beef eye fillet

Marinated microgreens

1 teaspoon maple syrup

1 tablespoon dijon mustard

3 tablespoon extra virgin olive oil

1 tablespoon sherry or red wine vinegar

1 cup microgreens – we used sango, rocket & flatleaf parsley

lemon juice

salt & pepper

parmesan cheese, shaved

box of caramelised onion flatbread by huntley & palmers

Method

Summer beef carpaccio

1.Chill the eye fillet until it is firm. This makes it easier to slice.

2.Using a very sharp knife cut thin slices of beef and lay them on cling film, two or three at a time. Cover with another layer of cling film and working from the centre outwards, pound the meat gently with a wooden rolling pin until each disc is about 2mm thick.

3.Arrange the thin slices of beef on a platter and cover directly with cling film and place in the fridge until ready to serve. No more than 2-3 hours.

Marinated microgreens

4.Just before serving, whisk together the syrup, mustard, oil, and vinegar. Pour this over micros and toss to cover leaves well.

5.To assemble, squeeze a little lemon juice and a drizzle of olive oil over beef.

6.Season with salt.

7.Arrange small amounts of the micro green mixture over the top and scatter with Parmesan.

8.Serve immediately with Flatbread.

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Ingredients

Method

Summer beef carpaccio

Marinated microgreens

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