BEEF CARPACCIO WITH LEMON DRESSING

BEEF CARPACCIO WITH LEMON DRESSING
DRESSING:
60 g sugar
80 ml water
200 ml olive oil
2 – 4 tsp lemon juice (to taste – need to be sharp)
1 tbsp mustard
zest of 2 lemons
Put everything in bottle with lid, shake till very well mixed and creamy.

Carpaccio:
Olive oil 250 g fillet rolled in crushed peppercorns and salt

Sear fillet in oil and chill to ease slicing. Slice very thin rounds (about 5 mm), cover with cling film, tap with the flat end of a meat mallet to get it a bit thinner. Arrange on plate scattered with rocket. Shave Parmesan over, sprinkle with capers and pour dressing over it all just before serving.

Photo and recipe posted by Petro Borchard