Eat & Drink
Originally published on Monday, 24th November 2008
Beef Carpaccio with Horseradish Crème Fraiche
Serves 4 as a starter
If you don’t want to make the lemon oil, just add the zest of a lemon to the horseradish creme fraiche before mixing.
Ingredients
A 500 gram piece of beef fillet, trimmed of all fat and chilled in the fridge
Rocket leaves
Sea Salt
Freshly grated black pepper
Horseradish Crème Fraiche
200 mls crème fraiche
3 tbsp freshly grated horseradish
2-3 tbsp grain mustard
Sea Salt
Freshly grated black pepper
Lemon Oil
200 mls extra virgin olive oil
zest of 2 lemons, finely grated
Instructions
First make the lemon oil by placing the lemon zest and oil in a small saucepan. Warm the oil very gently on the lowest possible setting and leave for 10 minutes being careful not to warm the oil too much. Remove the oil from the heat and leave to cool.
Cut the fillet into thin slices. Working in batches, place the slices in between sheets of parchment paper and gently pound with a meat tenderizer or rolling pin until the slices are uniformly thin.
Divide the beef slices between 4 plates and scatter with the rocket. Season generously with the salt and pepper.
To make the dressing, whisk together the crème fraiche, horseradish and mustard and season well with salt and pepper.
Drizzle the crème fraiche generously over the beef and finish with a drizzle of lemon oil. Serve immediately.
Jennifer Klinec from Eat Drink Talk has kindly agreed to provide Urban Junkies readers with mouthwatering recipes and foodtips.
To learn more, classes at Eat Drink Talk are held in Jennifer's beautiful loft in Clerkenwell, packed with information and useful tips, and you'll get to sample all of the delicious dishes prepared during class.
In collaboration with Eat Drink Talk
