Antipasti – Capaccio 500 g beef fillet Mayonnaise 1 egg yolk 3 tsp dijon mustard 3 tbsp lemon juice 2 drops Tabasco sauce 75 ml olive oil 1 tbsp cream To Serve rustic bread 2
Antipasti – Capaccio
- 500 g beef fillet
Mayonnaise
- 1 egg yolk
- 3 tsp dijon mustard
- 3 tbsp lemon juice
- 2 drops Tabasco sauce
- 75 ml olive oil
- 1 tbsp cream
To Serve
- rustic bread
- 2 tbsp capers (rinsed)
- salt (to taste)
- freshly ground black pepper (to taste)
- parmesan cheese (shaved into thin slices with potato peeler)
- Rocket leaves
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Place the fillet into the freezer for about 1 hour or until it is firm enough to handle
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Use a sharp knife to cut the meat into paper thin slices
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Cover 4 serving plates with a thin, even layer of the sliced fillet
Mayonnaise
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Blend the egg yolk, mustard, lemon juice and Tabasco sauce together in a bowl
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Add the olive oil in a thin stream, whisking continuously until the mayonnaise thickens
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Whisk in the cream, season to taste and drizzle over the Carpaccio
To Serve
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Sprinkle with the capers
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Place the fresh rocket and shaved parmesan on top
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Serve with rustic bread
Alternatively, instead of a mayonnaise, you can serve the Carpaccio with a simple vinaigrette
Simple Vinaigrette
- 100 ml olive oil
- 50 ml white wine vinegar
- 30 ml lemon juice
- salt and pepper (to taste)
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Mix the olive oil with the white wine vinegar and lemon juice
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Season with salt and pepper
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Sprinkle over the salad