Organic beef carpaccio with Piedmontese vegetables


  • Serves 4 people

  • 200 gm organic beef fillet, trimmed of sinew
  • 4 white asparagus spears, trimmed
  • 2 red radishes, trimmed
  • 1 white witlof
  • 4 Ortiz anchovies (see note)
  • 90 ml extra-virgin olive oil
  • 2 tbsp lemon juice
  • 1 celery heart, pale inner leaves only
  • To serve: thinly shaved Grana Padano
01   Wrap beef fillet firmly in plastic wrap to form a cylinder and refrigerate until firm (20-30 minutes).
02   Meanwhile, thinly slice asparagus and radish with a mandolin and place in a bowl of iced water. Thinly slice witlof, add to bowl and stand until vegetables are crisp (5-10 minutes).
03   Combine anchovies, extra-virgin olive oil and 30ml water in a small heatproof bowl placed over a saucepan of simmering water. Crush the anchovies with the back of a wooden spoon until well combined (3-5 minutes). Remove from heat, cool to room temperature, add lemon juice and season to taste.
04   Unwrap beef, thinly slice, slightly flatten with the flat blade of the knife and arrange on serving plates. Drain vegetables, combine in a large bowl with celery leaves and half the anchovy dressing, toss gently to combine. Scatter vegetables over beef, drizzle over remaining dressing, season to taste, and serve with Grana Padano.
Note Ortiz anchovies are available from select delicatessens and David Jones food halls.

This recipe is from the February 2010 issue of Australian Gourmet Traveller.
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