Carpaccio of Beef

Carpaccio of Beef
Serves 4

Carpaccio of Beef

What can I say…this is my food heaven! It is a bit hard to find in sunny Northern Ireland, so there was nothing else for it but to make it myself! It is so amazing even my kids love it! I think I will hide the next time I make it as I am not a fan of sharing my Carpaccio!!

Use the best quality fillet steak you can find. Slice her up, throw the dressing on, pour a large glass of red wine and enjoy!

500g Beef Fillet
Rocket
Parmesan

Sauce:
2 Large Egg Yolks
3 tsp Dijon
2 tbsp Lemon Juice
Olive Oil
Maldon Sea Salt and Blak Pepper

Put the meat in the freezer for 30-40 mins to have it really cold.

Take it out and trim off any pieces of fat.

Cut into slices around the thickness of a pound coin.

Place between two bits of cling film and flatten with a heavy pan or mallet.

Arrange nicely on your plates.

Season with cracked black pepper and Maldon Sea Salt.

For the sauce:

Put the egg yolks p, lemon juice and salt in a bowl and using a small whisk, mix it all together.

Then, bit by bit whisk in roughly 75-100ml of olive oil to make a smooth emulsion.

This can be made ahead, cover and keep in the fridge.

When you are ready to eat, drizzle it over the beef, arranged as above.

Enjoy the biggest taste sensation of your life! ❤️❤️❤️❤️

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