Beef Carpaccio

Serves: 6
Moderate
Time: 30 minutes + 1 hour freezing


Ingredients:
600g piece good quality beef eye fillet 
1 ½ cups finely grated parmesan
3 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon lemon juice
¾ cup red seedless grapes, sliced
2 tablespoons baby capers 
2 radishes, thinly sliced 
Micro herbs (optional)

METHOD:

1. Firmly wrap the beef into a cylinder shape with plastic wrap. Place the meat in the freezer for 1 hour to become slightly firm, which will make it easier to slice.

2. Preheat oven to 200°C (180°C fan-forced) and line a baking tray with baking paper. Spread the parmesan onto the baking paper in a thin, even layer. Bake for 12 minutes or until melted and golden. Remove from the oven and set aside to cool and firm up, then break into shards. 

3. Mix the olive oil, mustard and lemon juice until well combined. 

4. Take the beef out of the freezer and remove the plastic wrap. Working quickly, use a very sharp knife to slice the beef as thinly as possible. Arrange onto serving plates.

5. Top with the sliced grapes, capers, dressing and parmesan wafers. Season well with salt and freshly ground black pepper and garnish with radish and micro herbs, if using.
   
   

This dish is a classic with a few twists. If you are really trying to impress your guests, you cannot go past this!