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Beef Carpaccio, Anchovy Aioli

The ultimate Sunday lunch or appetizer!
Course Appetizers, Lunch
Cuisine Italian
Keyword Anchovy Aioli, Beef Carpaccio, Carpaccio, Steak Carpaccio
Prep Time 10 minutes
Cook Time 2 minutes
Freezer Time 1 hour
Total Time 1 hour 12 minutes
Servings 4 people
Calories 353kcal
Author AnotherFoodBlogger

Equipment

  • Chef Knives
  • Chopping board
  • frying pan
  • cling film
  • small food processor
  • Measuring utensils
  • tongs

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

Anchovy Aioli

  • 4 anchovies
  • 1 clove garlic - crushed
  • 2 egg yolks
  • 100 ml olive oil
  • 1 tbsp lemon juice
  • 1 tbsp cold water
Metric - US Customary

Instructions

Beef

  • Drizzle beef in 1 tbsp olive oil and season with salt and pepper
  • In a hot frying pan add 1 tbsp oil and sear beef for 30 seconds each side
  • 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)
  • Mix 2 tbsp olive oil and 1 tbsp lemon juice together and set aside
  • Slice beef as thinly as possible and layer on a plate
  • Add shallots, capers and aioli. Drizzle dressing over the top and finish with rocket leaves and shaved parmesan

Aioli

  • Chop the anchovies finely and add to a small food processor along with crushed garlic, egg yolks & lemon juice
  • Blend the ingredients to combine and gradually add the olive oil until it thickens
  • Whisk the cold water through, taste and adjust seasoning as necessary
  • Store in the fridge until ready to use

Notes

Tips/Tricks

  • make sure your pan is red hot when searing the beef and do so for only 30 seconds per side so you get a nice crust
  • wrapping the beef in cling film helps keep its shape
  • freezing the beef slightly will help to get even slices when cutting it – it won’t be frozen just slightly firmer to touch
  • only use fresh beef when making this dish – good quality beef is safe to eat raw but only fresh meat – not frozen.

Nutrition

Calories: 353kcal | Carbohydrates: 1g | Protein: 2g | Fat: 38g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 27g | Cholesterol: 100mg | Sodium: 66mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg