Beef Carpaccio, Anchovy Aioli

🧂 Ingredients

• 400 g eye fillet
• 1 tbsp capers
• 1 handful rocket leaves
• Parmesan cheese
• ½ 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 Drizzle beef in 1 tbsp olive oil and season with salt and pepper
• 2 In a hot frying pan add 1 tbsp oil and sear beef for 30 seconds each side
• 3 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)
• 4 Mix 2 tbsp olive oil and 1 tbsp lemon juice together and set aside
• 5 Slice beef as thinly as possible and layer on a plate
• 6 Add shallots, capers and aioli. Drizzle dressing over the top and finish with
  rocket leaves and shaved parmesan
• 7 Chop the anchovies finely and add to a small food processor along with crushed
  garlic, egg yolks & lemon juice
• 8 Blend the ingredients to combine and gradually add the olive oil until it
  thickens
• 9 Whisk the cold water through, taste and adjust seasoning as necessary
• 10 Store in the fridge until ready to use

Nutrition Info