Featured Recipe

BEEF CARPACCIO CON INSALATA AMARA (Rare Beef Carpaccio with Bitter Salad).

Ingredients:

• 600-800g Premium Eye Fillet (cleaned)
• 1 teaspoon each of Pink Peppercorns, Black Peppercorns, Fennel Seed, Sumac, Chopped Thyme (roughly ground)
• 2 teaspoon Sea Salt flakes
• Extra Virgin Olive Oil
• Bitter Salad :
  • 1 head of Radiccio (cleaned of outer leaves)
  • 1 head of Witlof (washed and separated)
  • 1 handful of Finesse Lettuce
  • 2 small Radish (thinly sliced)
  • 1/2 handful of picked Parsley
• Dressing :
  • 1/4 cup of fresh Lemon juice
  • A splash of white Balsamic
  • 1 teaspoon of Baby Capers (finely chopped)
  • 1 cup extra light Olive Oil
  • 1 teaspoon of Seeded Mustard
  • 1 teaspoon Dijon Mustard
  • 2 teaspoon Honey
  • Salt to season

Method:

For the Beef

1. Place your seasoning mix onto a shallow tray, roll your eye fillet through the mix and press firmly to form an even crust.
2. Bring some Extra Virgin Olive Oil in a heavy base pan to a medium heat.
3. Sear your beef each side just enough for the crust to crisp and set (do not over cook)
4. Remove from the heat and place on a resting tray, leave to cool a little before wrapping tightly in cling film and place in the fridge.
5. Once the beef has completely cooled, unwrap and slice into 1cm thick portions.
6. Lay the beef slices flat in between some cling film and lightly tap with the side of a mallet to form a fine layer of beef.
7. Now place 3-4 pieces of beef on each plate with minimum over-lapping.

For the Dressing

1. Place the capers. lemon juice, balsamic, honey and both mustards into a mixing bowl.
2. With a whisk bring ingredients together and slowly drizzle your olive oil in.
3. Once all the ingredients are combined season to taste.

For the Salad

1. Dress your salad leaves and add the parsley and radish.
2. Place a small neat pile on your beef and add your accompaniments – we suggest salsa verde and a light homemade mayonnaise.

Prep time : 1/2 hour

Fuss rating : Simple

Tricks of the trade : Don't overcook the beef and use the finest ingredients. Wipe your knife after each slice of beef to keep the show-side clean.

Perfect for : An entrée to an Italian dinner or as a light lunch on a perfect Sunshine Coast sunny day.

Will tempt : Those beef lovers who enjoy slowly grazing over a late lunch with a glass of Italian wine in hand.

Wine suggestions : An Italian Toscolo Chianti or chilled Franz Haas Kris Pinot Grigio (both available at Fratelini's)