BEEF CARPACCIO WITH LEMON DRESSING

• 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
• Carpaccio:
• olive oil
• 250 g beef fillet rolled in crushed peppercorns and salt
• Garnish:
• rocket
• shaved Parmesan cheese
• capers

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