Fillet Beef Carpaccio

Serving size: 4
Preparation time: 15 minutes + resting
Cooking time: 3 minutes

For the mayonnaise:
The zest and juice of 2 lemons
2 egg yolks
1 tablespoon of white wine vinegar
1 tablespoon of English mustard
300ml of sunflower oil
Pinch of ground white pepper
Salt to taste

For the rocket puree:
250g of fresh rocket
100ml of olive oil
Pinch of Maldon sea salt
The seeds of 1 vanilla pod

For the Carpaccio:
One whole piece of beef fillet about 200g in weight
3 teaspoons of caster sugar
1 teaspoon of salt
¼ teaspoon of ground black pepper
8 fresh quail eggs

Featured in:
February 2011

First mix all the dry ingredients from the beef list, spread them evenly on the beef fillet, wrap in clinging film and refrigerate for 4-5 hours.

Meanwhile cook the quail eggs in boiling water for 3 minutes, drain and place in iced water.

To make the rocket puree bring a pan with salted water to the boil, blanch the rocket for 20 seconds, drain and pass in ice bath to cool down quickly. Place the rocket in a blender, add the vanilla seeds, the oil and the salt and blend to puree.

To make the mayonnaise put all the ingredients apart from the oil in a blender and mix on high, gently pour in the oil until the mayonnaise is ready.

2 hours before serving place the beef fillet in the freezer to facilitate the slicing, peel the quail eggs, thinly slice the beef and serve with all the sauces and garnish.

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