Serves 4
Ingredients
Carpaccio:
300g Hunts Premium beef fore fillet
1 tsp dijon mustard
1 tsp black peppercorns, freshly ground
1 tsp flaky sea salt
Dash of vegetable oil
Pickled shallots:
1 banana shallot, sliced finely into rings
50ml of red wine vinegar
50ml of water
1tbsp of sugar
1 pinch of salt
Dijonnaise:
3 tbsp mayonnaise
1 tsp dijon mustard
To serve:
Extra virgin olive oil
20g walnuts, chopped
10g Parmesan, shaved
Handful of rocket
½ tsp balsamic vinegar
Method:
1 Begin by marinating the beef. Slather with the mustard, then roll in the ground pepper and flaky salt. Place a frying pan over a high heat and once the pan is smoking, add a splash of vegetable oil and the beef and brown all over quickly, only a few seconds each side.
