Beef Carpaccio, Anchovy Aioli

Ingredients

• 400 g eye fillet
• 1 tbsp capers
• 1 handful rocket leaves
• Parmesan cheese
• 1/2 shallot – thinly sliced
• 3 tbsp olive oil
• salt
• pepper
• 1 tbsp lemon juice
• 4 anchovies
• 1 clove garlic - crushed
• 2 egg yolks
• 100 ml olive oil
• 1 tbsp lemon juice
• 1 tbsp cold water

Instructions

1. 1

   --- Beef ---

2. 2

   season: Drizzle beef in 1 tbsp olive oil and season with salt and pepper

3. 3

   sear: In a hot frying pan add 1 tbsp oil and sear beef for 30 seconds each side

4. 4

   wrap: Remove and allow to cool. Once cooled wrap tightly in cling film and place in the freezer for 1 hour to chill – this makes it easier to slice (make aioli)

5. 5

   Mix 2 tbsp olive oil and 1 tbsp lemon juice together and set aside

6. 6

   Slice beef as thinly as possible and layer on a plate

7. 7

   drizzle: Add shallots, capers and aioli. Drizzle dressing over the top and finish with rocket leaves and shaved parmesan

8. 8

   --- Aioli ---

9. 9

   Chop the anchovies finely and add to a small food processor along with crushed garlic, egg yolks & lemon juice

10. 10

    Blend the ingredients to combine and gradually add the olive oil until it thickens

11. 11

    Whisk the cold water through, taste and adjust seasoning as necessary

12. 12

    Store in the fridge until ready to use