Beef carpaccio with figs and rocket

AT A GLANCE

  • Serves 4 people

  • 2 tbsp Dijon mustard
  • 3 anchovy fillets, finely chopped
  • ½ garlic clove, finely chopped
  • 350 gm piece beef fillet, trimmed
  • ¼ cup finely chopped flat-leaf parsley
  • 1 tbsp each finely chopped oregano and thyme
  • 8 figs, halved
  • 1 cup (loosely packed) wild rocket
  • To serve: extra-virgin olive oil, aged balsamic vinegar and basil leaves
01   Combine mustard, anchovies and garlic in a bowl, season to taste and brush evenly over beef.
02   Combine herbs in a bowl, then scatter on a tray and roll beef in herbs, pressing to cover evenly. Wrap beef in plastic wrap, rolling ends to form a tight even cylinder, and place in freezer to chill and firm (30 minutes). Thinly slice with a very sharp knife, remove plastic wrap, arrange on a platter and scatter with figs and rocket. Drizzle with olive oil and vinegar to taste, season to taste, scatter with basil and serve.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.

Recipe:

EMMA KNOWLES , ALICE STOREY

Photography:

WILLIAM MEPPEM

Styling:

LYNSEY FRYERS-HEDRICK

Drinking Suggestion:

BOLD, DEEP-PINK GRENACHE ROSÉ. , suggested by MAX ALLEN

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