Beef carpaccio with fried capers and mustard mayo
- Prepare
- 1-2 hours
- Cook
- 10 to 30 mins
- Serve
- Serves 2
Melt-in-the-mouth beef works perfectly with a tangy dressing and salty capers.
Ingredients
- steak: 350g-400g/12-14oz bavette or skirt steak
- sunflower oil: 1 tbsp groundnut or sunflower oil
- capers: 1 tbsp capers, drained
- pine nuts: 50g/2oz pine nuts, toasted
- English mustard: 1 tbsp English mustard
- mayonnaise: 3 tbsp mayonnaise
- olive oil: 1 tbsp extra virgin olive oil, plus extra for drizzling
- lemon juice: 2 tbsp lemon juice
- parsley: 2 tbsp finely chopped fresh flatleaf parsley
- Parmesan: a few shavings Parmesan (use a vegetable peeler to make these)
- black pepper: sea salt and freshly ground black pepper
Method
Season both sides of the steak thoroughly with salt and pepper. Heat a greased heavy-based frying pan until hot. Put the steak in the pan (it should sizzle immediately) and cook for about 3-5 minutes on each side for rare-medium. Transfer to a chopping board and leave to rest. Once cooled, refrigerate for 1 hour.
Heat a tablespoon of oil in a frying pan over a medium heat and fry the capers for a few minutes until crisp and puffed up. Remove to a bowl lined with kitchen paper.
Whisk together the mustard, mayonnaise and olive oil until you have a loose sauce. Remove the steak from the fridge and finely slice it into slivers, cutting against the grain.
Arrange on a large plate or serving platter. Drizzle with the mustard mayo and lemon juice, and scatter over the parsley, Parmesan shards and capers. Drizzle with olive oil and finish with the pine nuts and salt and pepper.
