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Beef Carpaccio with Mustard Dressing

Chill 4-6 serving plates in the refrigerator.  Meanwhile, prepare the beef; loosely wrap the fillet in foil or baking parchment and place in the freezer for 10-15 minutes. 
To make the mustard dressing, place all the ingredients into a screw-topped jar and shake well.   
Remove the beef from the freezer and slice as thinly as possible across the grain of the meat. 
Place each slice between two sheets of cling film and using a rolling pin or meat mallet flatten evenly into wafer-thin slices. 
Stack the slices, still covered in cling film and chill until required.

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– Ingredients –

225-300g/8-10oz lean beef fillet, centre cut and trimmed
Salt and freshly milled black pepper
30ml/2tbsp capers, rinsed
100g/4oz rocket leaves, rinsed
1 lemon, quartered
Mustard Dressing:
60ml/4tbsp extra virgin olive oil
15ml/1tbsp lemon juice
10-15ml/2-3tsp Dijon mustard
15ml/1tbsp white wine vinegar
30ml/2tbsp freshly chopped chives
Salt and freshly milled black pepper

– Author –

EBLEX Purchase Ingredients

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