Beef carpaccio

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olive magazine

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1. Put the beef into the freezer for 30 minutes to firm it up and make it easier to slice.
2. Meanwhile, to make the dressing, put the egg yolks in a blender or mini processor (or use a hand whisk) and add the olive oil in a steady stream. Season with lemon juice, mustard, salt and pepper and mix well.
3. Take the beef out of the freezer. Using a very sharp, large knife, cut slices as thinly as you can. Lay these on a plate and cover them with clingfilm as you cut to stop them colouring. If you put a layer of baking parchment or clingfilm between the layers you'll easily be able to separate them out easily later.
4. To serve, plate the beef slices on a platter or individual plates, heap some rocket leaves in the middle and drizzle the dressing around the edge. Finish with parmesan shavings.

Know-how

It isn't time consuming or hard but you must use a decent, sharp knife or you'll find that you'll end up with beef slices that are thick rather than elegant.

Per serving

245 kcalories, protein 12.2g, carbohydrate 0.4g, fat 21.6 g, saturated fat 4.7g, fibre 0.1g, salt 0.15 g

http://www.bbcgoodfood.com/recipes/4335/

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Ingredients

• 250g beef fillets , you'll need a nice thick piece of centre cut
• a handful of rocket leaves
• parmesan or Grana Padano, shaved with a potato peeler

DRESSING

• 2 egg yolks
• 100ml olive oil
• 1 lemon , juiced
• ½ tsp English mustard

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Difficulty and servings

Serves 6

Preparation and cooking times

Ingredients

• 250g beef fillets , you'll need a nice thick piece of centre cut
• a handful of rocket leaves
• parmesan or Grana Padano, shaved with a potato peeler

DRESSING

• 2 egg yolks
• 100ml olive oil
• 1 lemon , juiced
• ½ tsp English mustard

Per serving

245 kcalories, protein 12.2g, carbohydrate 0.4g, fat 21.6 g, saturated fat 4.7g, fibre 0.1g, salt 0.15 g

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