Beef Carpaccio with Capers and Rosemary Straw Potatoes
A café classic that will be a hit with friends and family.
- Serves: 6 |
- Difficulty: a little effort
- Prep Time : 60 mins |
- Cook Time : 30 mins
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
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 tip: 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.