Name: Beef Carpaccio with Tomato Vinaigrette
Prep time: 30 min
Total time: 30 min
Ingredients: Little olive oil for frying and drizzling; 2 - 2 1/2 lbs Eye of Scotch Fillet/Rib Eye Roast; 2 Tablespoons cracked black peppercorns; 1 bunch of fresh cilantro/basil (about 2 Oz - You can use either cilantro or basil whichever your prefer tastewise.); 250 g baby tomatoes (quartered (about 1 cup)); 1 small red onion (peeled and finely grated); 2 Tablespoons honey; 1 Tablespoon red wine vinegar; 1 Tablespoon lemon juice; 1/2 cup oil

This is one of those dishes that took me about five years to appreciate. But when I finally did, this was the recipe that did it for me.

Beef Carpaccio with Tomato Vinaigrette

Prep Time 30

Total Time 30

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Servings

Ingredients

Little olive oil for frying and drizzling
2 – 2 1/2 lbs Eye of Scotch Fillet/Rib Eye Roast
2 Tablespoons cracked black peppercorns
1 bunch of fresh cilantro/basil about 2 Oz – You can use either cilantro or basil whichever your prefer tastewise.
250 g baby tomatoes quartered (about 1 cup)
1 small red onion peeled and finely grated
2 Tablespoons honey
1 Tablespoon red wine vinegar
1 Tablespoon lemon juice
1/2 cup oil

Instructions

Heat a large frying pan with a little oil and evenly sear the meat for 10 – 15 minutes or until dark brown. Rotate the meat slowly to ensure that the whole surface gets browned. At this point you’re not trying to cook the meat, you are only searing the outside as I feel it makes it a little more appetising; some people don’t even sear it – they leave it raw. Allow to cool.
Drizzle a little oil on a large piece of foil and spread the cracked peppercorns and ciltantro or basil in the centre.
Roll the fillet in the mixture so that it is completely covered with pepper and herbs. Wrap it in the foil and and tightly secure the ends. Refrigerate for 30 minutes before transferring to the freezer. Freeze for 4 -5 hours.
Make the tomato vinaigrette by combining all the ingredients below in a bowl and store in the fridge until needed.
Remove the meat from the freezer and allow to stand at room temperature for about 45 minutes, depending on the temperature outside.
If you have a cold-meat slicer or an electric bread slicer, slice the fillet paper-thin. Otherwise, using a very sharp carving knife, slice the fillet as thinly as possible. Lay the slices on a platter, cover and refrigerate.
Just before serving, drizzle the tomato vinaigrette around the edges of the platter. Do not put it directly on the meat, as the vinegar will ‘cook’ it.