Win with Alto Wines & Make this Mouthwatering Beef Carpaccio for your next Dinner Party
Sitting around a table with loved ones enjoying a meal is one of life’s most valued experiences. We eat, we drink, we chat, we connect. Alto Wines have been a part of this tradition for 100 years as they celebrate a century of winemaking this year.
Elevate your Dining Experience with Alto Wines
As foodies, creating memorable moments that bring people together around a table is what we live for. So, how can you take your dinner party to the next level?
Crush and Alto Wines have teamed up with chef Jacques Erasmus of Hemelhuijs to create a series of five delicious recipes, each matched with an Alto wine, designed to help you push your culinary boundaries. We start off the series with this beautiful beef carpaccio, which is enjoyed with Alto’s Cabernet Sauvignon.
Create a meal with wow factor, serve it with a bottle of great Alto wine and still have time to spend with friends – it’s the ideal way to entertain.
Cook with Confidence
This beef carpaccio dish is one that you’ll master and then make again and again. Most of the prep for the dish can be done ahead of time, so slicing and plating is easy – the more rustic the better. The clincher will be adding those crispy hand-cut shoestring rosemary fries right at the end for crunch.
As chef Jacques told us, “This is such a classic cafe dish and one of my favourite things to eat. As a dish for serving a crowd, it’s a winner – it’s super simple, quick to prepare and is always a hit with meat-eating guests”.
Open a bottle of Alto Cabernet Sauvignon while you cook
Alto Cabernet Sauvignon is the perfect match for this beef dish. The meaty flavour of raw beef and the herbal notes of the rosemary potatoes complement the beautiful body of this wine.
You’ll notice that this dark intense plum red wine has aromas of dark fruit, cedar wood and spice with dark chocolate and a hint of minerals. It has a deep, rich and intense palate with a great balance between structure and finesse and fine-grained tannins.
Beef Carpaccio With Capers and Rosemary Straw Potatoes
Prep time: 1 hour
Cook time: 20 minutes
Beef Carpaccio Dressing
2 anchovy fillets
1 Tbsp (15 ml) smooth Dijon mustard
½ clove of garlic
1 tsp (5 ml) Tabasco or Sriracha sauce
1 Tbsp (15 ml) Worcestershire sauce
1/2 tsp (2,5 ml) grated lemon zest
150 ml vegetable oil
salt and pepper to taste
a little milk to thin
500g free-range beef sirloin, cleaned and fat trimmed
4 medium-sized potatoes
handful of fresh rosemary leaves, picked
canola oil for deep frying
sea salt flakes
25 ml small capers, drained
Place all the ingredients for the dressing into a blender and liquidise until smooth. Thin with a little milk to make a smooth pouring dressing and adjust the seasoning.
Cut the beef into 5 mm slices and flatten lightly between 2 sheets of cling film using a rolling pin or mallet. Arrange the meat onto a serving platter and set aside.
Heat the oil in a saucepan over medium heat.
Cut the potatoes with a mandolin slicer into thin slices if you have one, if not you can slice by hand. The idea is for them to be even and thin. Rinse under cold water. Drain very well and pat dry.
Heat the oil to frying temperature in a deep fat fryer or a deep-sided saucepan. Fry the potatoes in medium heat oil for 4-5 minutes until crisp. Remove and set aside. Repeat until all your fries are cooked. Add a handful of picked rosemary to the oil and cook for just a few seconds to release the flavour, be careful not to burn the herbs. Remove and drain on paper towel. Add to the fries and season with the sea salt.
While the shoestring potatoes are hot and crisp, dress with carpaccio with the dressing and capers and sprinkle the straw potatoes with rosemary on top or serve on the side. Serve immediately.
Hot tips: When serving this dish, the meat should be at room temperature for maximum flavour and the fries piping hot and crispy. Serve immediately to ensure the fries don’t get soggy from the dressing.
Competition - Enter to win
Celebrate Alto’s 100th year of winemaking history and enter to win prizes valued at a total of R24 000!
Grand prize: Win an exclusive culinary experience at Hemelhuijs restaurant in Cape Town for you and nine of your favourite dinner party guests. Enjoy a stunning gourmet meal prepared by chef Jacques Erasmus, paired with a selection of Alto wines, valued at R10 000!
Four Additional Prizes: stand in line to win 1 of 4 special Alto 100-year celebratory wooden cases containing 5 wines (Rouge, Cabernet Sauvignon, Shiraz, Blend and MPHS) valued at R3 000 each.
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