BEEF CARPACCIO WITH LEMON DRESSING
- 60 g sugar
- 80 ml water
- 200 ml olive oil
- 2 – 4 teaspoons lemon juice, to taste – need to be sharp
- 1 tablespoon mustard
- zest of 2 lemons
- olive oil
- 250 g beef fillet rolled in crushed peppercorns and salt
- shaved Parmesan cheese
Place the ingredients for the dressing in a bottle with a lid and shake until very well mixed and creamy.
Sear the beef fillet in the olive oil and chill to ease slicing.
Slice very thin slices (about 5 mm), cover with cling film and tap with the flat end of a meat mallet to make it a bit thinner.
Arrange on a plate scattered with rocket.
Sprinkle with shaved Parmesan cheese and capers.
Pour dressing over the Carpaccio just before serving.
Recipe and photo: Petro Borchard