Guest chef

Linda Tubby

A food writer and stylist for numerous food publications, Linda is also an established author with a plethora of cookbooks to her name, on everything from barbecues to ice cream.

Lime and pepper crusted beef carpaccio

  • Serves 4-6 as a starter
  • Prep 20 mins
  • Total time 1 hr 5 mins
4.0/5 rating (4 votes)
Lime and pepper crusted beef carpaccio
Lime and pepper crusted beef carpaccio

step by step

  • 1On a plate, mix the crushed peppercorns with the finely grated zest of 3 limes, and coat the beef. Heat a nonstick frying pan until very hot and sear the beef briefly on all sides. Transfer to a plate, cool for 10 minutes, then freeze for 30 minutes.
  • 2Meanwhile, heat the oil in a frying pan and fry the capers, stirring constantly until crispy, then tip on to kitchen paper to cool. For the dressing, whisk the juice and zest of 1 lime and mustard in a small bowl, then whisk in the oil and a pinch of sugar to taste. For the lime salt, mix the zest of the last lime into the sea salt in a small bowl; set aside.
  • This makes an impressive starter and can be prepared ahead, too
    Linda Tubby
  • 3When the beef is firm, slice as thinly as possible and lay on large sheets of clingfilm, leaving gaps between slices. Cover with clingfilm; use a rolling pin to bash the slices until a little larger and thinner. To serve, divide the meat between 4 plates, top with the capers and spoon over the dressing. Scatter with the lime salt and micro leaves.
  • Carpaccio was named for painter Vittore Carpaccio, known for the characteristic red and white tones in his work.
  • Recipe photograph by Laura Edwards

Get ahead

Prepare the dressing, salt and beef a few hours ahead. Arrange the beef in a single layer between clingfilm; assemble just before serving.

You will need

  • 1½ tsp black peppercorns, freshly crushed
  • 1½ tsp pink peppercorns, freshly crushed
  • 5 limes
  • 400g prime beef fillet
  • 1 tbsp olive oil
  • 5 tbsp capers, drained, rinsed and dried
  • 1 tsp Dijon mustard
  • 4 tbsp extra-virgin olive oil
  • a pinch of sugar
  • 2 tsp sea salt
  • micro leaf garlic chives, to serve

+ Nutritional Information