Lime and pepper crusted beef carpaccio
Lime and pepper crusted beef carpaccioSubscribe to Sainsbury's magazine
- 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
Prepare the dressing, salt and beef a few hours ahead. Arrange the beef in a single layer between clingfilm; assemble just before serving.
On 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.
Meanwhile, 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.
When 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.
This makes an impressive starter and can be prepared ahead, too