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 Mynhardt
SERVING TIME
6 – 8 people
PREP & RESTING TIME
2 hours
COOKING TIME
10 minutes
Recipe
INGREDIENTS
Notes and tips.
- Both of the recipes that follow can be prepared in advance, and the mayonnaise will last for about 2 weeks in the fridge.
- To create a meal out of this dish, serve with a hibiscus-infused, freshly baked ciabatta.
Ingredients:
- 1 – 1,2 kg good quality beef fillet
- Willow Creek Persian Lime Flavoured Olive Oil
- 1 cup of chopped Italian Parsley
- 1 cup of dried Hibiscus flowers
- Salt and pepper
INSTRUCTIONS
Method:
- 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.
- 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.
- Roll the fillet tightly in cling film to create an even long sausage. Semi-freeze for about 2–3 hours.
- Remove the cling film and, with a very sharp knife, carve slivers of beef carpaccio.
- 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.
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:
- Place the egg, mustard, lemon juice, and rind in a food processor and pulse.
- Slowly start adding the oil until a thick, creamy consistency develops.
- Season with salt and pepper, then stir in the hibiscus flowers.
- Let it rest for about an hour before using.
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.