Beef carpaccio with crispy capers

Beef carpaccio with crispy capers


  •     1x 400g centre-cut beef eye fillet
  •     ½ baguette, thinly sliced
  •     ½ cup (125ml) extra virgin olive oil, plus extra to brush
  •     ¼ cup baby capers, well drained
  •     1 tsp Dijon mustard
  •     Juice of 1 lemon
  •     1 tsp honey
  •     Shaved pecorino, celery leaves and micro herbs (optional), to serve


  1. Preheat oven to 180°C.
  2. Brush beef with olive oil and season generously with salt and freshly ground black pepper.
  3. Wrap tightly in cling film to make a round shape. Freeze for 30 minutes (this will make it easier to slice).
  4. Meanwhile, brush the baguette slices with olive oil and lay on a baking tray. Cook for 10 minutes or until golden and crisp. Set aside.
  5. Place a large frypan over high heat until smoking.
  6.  Remove beef from freezer. Discard cling film.
  7.  Add 2 tbs oil to the pan then cook beef, turning, for 3-4 minutes so the outside is scorched but the inside is raw. Set aside.
  8.   Wipe the pan clean and then heat remaining 1/3 cup (80ml) oil over medium-high heat. Add the capers and cook for 2-3 minutes until crisp. Drain on paper towel.
  9.   Reserve the oil from the pan and place in a jug. Add the Dijon, lemon juice and honey. Season to taste.
  10.   Thinly slice the beef and arrange on a platter. Scatter over crisp capers and drizzle over the dressing. Top with pecorino, celery leaves and herbs.
  11. Serve with crisp bread.

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