Angus Beef Carpaccio

500 g beef Angus Beef fillet

20 ml Dijon mustard

30 ml coarsely crushed black peppercorns

1 Rocket salad

100g Parmesan/Parmigiano cheese slivers

12 capers crushed

cling wrap or tin foil

The vinaigrette

30 ml lemon juice

30 ml Balsamic/red wine vinegar

30 ml olive oil

5 ml salt

1 clove garlic, crushed

freshly ground black pepper to taste

5 ml mustard powder

10 ml fresh herbs finely chopped


Combine the mustard and peppercorns. Cover the fillet with mustard and pepper mixture. Seal fillet on braai or gas braai. Wrap fillet tight in cling wrap or tinfoil and freeze for about 1 hour or until it is firm. Cut the beef across the grain into 5mm slices. Put each slice between two sheets of cling film, and pound with a mallet or rolling pin, until it is paper thin. Roll the beef up in cling film, and chill for another hour.

To make the vinaigrette, whisk the lemon juice, vinegar, oil, salt, garlic, pepper, mustard powder and herbs together until itís smooth. Stir in the capers. Arrange the beef slices in a single layer on one large serving plate or six individual plates.

Toss the rocket leaves with half the vinaigrette dressing. Then pile the rocket leaves on top of the beef and sprinkle with Parmesan cheese, and serve with a side of the remaining vinaigrette dressing.


Servings: 6

Preparation time: 45 minutes

Dry heat cooking method: Braai