Carpaccio of Beef with Pickled Baby Beetroots and Salsa Verde

Seared beef fillet served with homemade pickled baby beetroots, zesty salsa verde, and charred garlic-rubbed sourdough bread.

Beef Italian Appetiser Gourmet Make-Ahead

Estimated Nutrition

Calories

1245.2

kcal / serving

2490.4 kcal total

Carbs

98.3g

per serving

196.5 g total

Fat

76g

per serving

152 g total

Protein

42.1g

per serving

84.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Caster Sugar

CondimentsSauces

200

White Wine Vinegar

Fruits

piece

Lemon

unwaxed, zest only

GrainsCereals

0.5

loaf

Sourdough

sliced

Meat

300

Beef Fillet

trimmed

NutsSeeds

Salt

to taste

Black Pepper

freshly ground, to taste

tbsp

Mint

fresh, roughly chopped

tbsp

Basil

fresh, torn

tbsp

Flat leaf Parsley

roughly chopped

clove

Garlic

finely chopped

clove

Garlic

peeled, left whole

OilsFats

tbsp

Olive Oil

tbsp

Extra Virgin Olive Oil

to serve

tbsp

Olive Oil

Seafood

piece

Anchovy

roughly chopped

Vegetables

bunch

Baby Heritage Beetroots

sliced on a mandoline

piece

Banana Shallot

finely chopped

piece

Shallot

finely chopped

tbsp

Caper

drained

Bull's Blood Leaves

including baby leaves

0.5

bunch

Watercress

0.5

piece

Red Onion

finely diced

Method

Wrap the beef tightly in cling film to form a barrel shape and refrigerate for 1 hour.

Boil sugar, vinegar, salt, and 400ml of water in a pan.

Garnish with salsa verde, drained pickles, leaves, onion, and a drizzle of olive oil.

Slice the chilled beef thinly and arrange in a fan shape on a plate.

Rub sourdough with garlic, drizzle with olive oil, and toast in a griddle pan until charred.

Season the beef fillet with salt and black pepper.

Pound salsa verde ingredients in a pestle and mortar until a thick paste forms.

Place beetroot in one pan and shallots in another, cover with the hot boiling liquor, and cool.

Sear the beef in a smoking hot frying pan with olive oil for 3 minutes until golden-brown.