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Beef Carpaccio Recipe

The perfect spring recipe!

Trying new flavour combinations is wildly exciting, especially when you stumble across one of your own imaginings, as I have done with this recipe. Paring fillet carpaccio with Sauvignon Blanc is an unexpected choice, but the acidity, fruitiness, and aromatic intensity are well-suited to grilled meats. Marinating and infusing the fillet with hibiscus, a current trend, works well. Add the fresh flavours of the Willow Creek Persian Lime Flavoured Olive Oil and you have the perfect flavours for a memorable dish!

This dish is sure to impress your guests and get everyone talking. We also created a lovely mustardy hibiscus-infused dressing for the meat, which not only looks wonderful but turns up the flavour notches! Serve with well-chilled Sauvignon Blanc.

chef-shaun-from-sprig-catering-and-co

Chef Mynhardt

SERVING TIME

6 – 8 people

PREP & RESTING TIME

2 hours

COOKING TIME

10 minutes

Recipe

INGREDIENTS

Notes and tips.

  1. Both of the recipes that follow can be prepared in advance, and the mayonnaise will last for about 2 weeks in the fridge.
  2. To create a meal out of this dish, serve with a hibiscus-infused, freshly baked ciabatta.

Ingredients:

INSTRUCTIONS

Method:

  1. Rub the fillet generously with olive oil. Heat up a large skillet and brown the meat gently on all sides; remove and let it cool.
  2. Combine the chopped parsley and Hibiscus flowers to make a rub. Spread out the rub on a large, clean surface, and roll the fillet in it, covering the meat generously.
  3. Roll the fillet tightly in cling film to create an even long sausage. Semi-freeze for about 2–3 hours.
  4. Remove the cling film and, with a very sharp knife, carve slivers of beef carpaccio.
  5. Arrange onto a large platter, season with Maldon salt, ground black pepper, Willow Creek Persian Lime Flavoured Olive Oil, capers with a squeeze of lime juice, and dollops of Hibiscus Mayonnaise and fresh herbs.
garlic-flat-bread-recipe-with-olive-oil
south-african-recipes-ideas
beef-fillet-carpaccio-recipe-with-lime-olive-oil

INGREDIENTS

For the Hibiscus Mayonnaise:

  • 2 egg yolks
  • 1 large table spoon of wholegrain mustard
  • Juice and rind of a small lemon or half of a big lemon
  • 2 cups of canola oil
  • Salt and pepper
  • 2 large table spoons of dried hibiscus flowers

INSTRUCTIONS

Method for the Hibiscus Mayonnaise:

  1. Place the egg, mustard, lemon juice, and rind in a food processor and pulse.
  2. Slowly start adding the oil until a thick, creamy consistency develops.
  3. Season with salt and pepper, then stir in the hibiscus flowers.
  4. Let it rest for about an hour before using.
delicious-recipe-ideas-with-extra-virgin-olive-oil

Willow Creek Olive Estate

Persian Lime Flavoured Olive Oil

R89.00

Ready for a fresh burst of citrus that can add depth and interesting flavours to both sweet and savoury dishes? Then you will simply love our Persian Lime Flavoured Olive Oil! It consists of delicate 100% extra virgin olive oil and natural Persian lime flavouring. The zesty, tart flavour of this wonderful product pairs well with other fruits, but it can also be generously added to ice cream, cake mixes, and chicken casseroles.

 

WILLOW CREEK OLIVE PRODUCTS

Product Range

Willow Creek Olive Products strives to be the preferred South African extra virgin olive oil brand by developing a diversified range of quality, ethical and trusted products that promote a healthy lifestyle. Our versatile range of premium olive-based products is constantly evolving to accommodate the culinary and sensory demands of consumers and connoisseurs alike.

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