Description
This is a deliciously fresh dish dressed with grapefruit mustard dressing. It requires very little cooking, but has plenty of flavour.
Ingredients
Carpaccio
800 g beef or venison fillet
Olive oil
½ C (125 ml) Dijon mustard
Salt and black pepper
¼ C (60 ml) fresh coriander, finely chopped
¼ C (60 ml) fresh rocket, finely chopped
¼ C (60 ml) fresh basil, finely chopped
400 g (2 x 200 g logs) soft goats cheese (chevin)
Zest of 1 grapefruit
40 g fresh rocket, to serve
Dressing
Juice from 2 medium grapefruits
4 tsp (20 ml) wholegrain mustard
2 Tbsp (30 ml) olive oil
Instructions
Carpaccio
Brush the fillet with a little olive oil. Heat a heavy-based frying pan, and seal the meat for 1 – 2 minutes on each side. Remove the meat from the heat and lightly season with salt and black pepper. Brush with the Dijon mustard and roll in the chopped herbs to form a coating.
Use a sharp knife to slice the meat as thinly as possible and arrange it on individual plates or a serving platter. Add slices of goats cheese and top with the zest and rocket.
Dressing
For the dressing, whisk everything together and then drizzle over the meat to serve.
