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Brad-Ball-beef-carpaccio-caponata

Beef Carpaccio with Caponata

BY Brad Ball

Simple, summery and showing off the best that the garden has on offer!

  • Makes : 6 |
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 15 mins
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Beef
600 g centre cut beef fillet, trimmed
crushed sea salt and black pepper

Caponata
2 large aubergines, finely diced
2 tsp (10 ml) salt
1/3 C (80 ml) olive oil
2 small onions, finely chopped
2 garlic cloves, crushed
3 celery stalks, chopped
1 tin (240 g) whole peeled tomatoes, chopped
1 Tbsp (15 ml) tomato paste
1 C (250 ml) green olives, pitted and chopped
1/2 C (125 ml) capers, rinsed
small bunch of parsley, chopped
4/5 C (200 ml) balsamic vinegar
salt and pepper

To serve
6 baby tomatoes, quartered
good quality olive oil
micro herbs

Beef
Season the beef well with salt and pepper to create a good crust. Wrap the fillet in cling film and roll as tight as you can to form a cylinder. Place in the freezer for an hour, but do not allow to freeze solidly.

Caponata
In a heavy-based frying pan, fry the chopped aubergine until caramelised, remove and set aside. In the same pan, sauté the onions until soft and then add the celery, garlic, tinned tomatoes, tomato paste, vinegar and olives. Continue to reduce until thick and sticky. Add the capers and parsley and check for seasoning. Add a pinch of sugar to balance the tartness of the vinegar, if necessary.

To serve
Slice as the beef thinly as you can, roughly 80-100 g per person and arrange on each plate. Season lightly with salt and pepper. Drizzle with good quality extra virgin olive oil and then place a spoon full or two of caponata on each plate. Garnish with baby tomatoes and micro herbs and serve.