Perhaps my favourite way to start a meal – Carpaccio is super simple to prepare and is always sure to impress.
Beef fillet is seared then sliced thin and served with crispy capers, parsnip crisps, crisp parmesan and high quality extra virgin olive oil.
Ingredients: 300g Beef Fillet (Fully Trimmed), 1tbsp Capers, 1 Parsnip, 75g Parmesan (Grated), Maldon Sea Salt, Cracked Black Pepper, High Quality Extra Virgin Olive Oil
1) Place a frying pan over a high heat and coat with a little olive oil. Season the fillet generously with cracked black pepper and sear for 30 seconds each side in the frying pan to achieve a thin crust. Set aside to cool then transfer to the fridge for at least 2 hours to firm up.
2) Meanwhile make the crisp parmesan. Preheat your oven to 190c. Sprinkle the grated parmesan over a non-stick baking mat on a baking tray and transfer to the oven. Bake for around 5 minutes or until the parmesan has melted and turns slightly golden. Remove from the oven when ready, allow to cool then break up into small pieces. Set aside.
3) Make the crisp capers by deep frying in hot oil (190c) for 20-30 seconds until crisp – remove and drain. Make the parsnip crisps by peeling the parsnip and quartering lengthways. Cut strips from the parsnip with a vegetable peeler and fry in hot oil (190c) for 1-2 minutes until crisp and golden – remove and drain. Set the capers and parsnip aside.
4) When firmed up, slice the beef thinly with a sharp knife. Arrange on plates and top with the capers, parmesan and parsnip crisps. Sprinkle the plate with a good amount of sea salt and drizzle with a good amount of strong extra-virgin olive oil.