Thinly cut beef and avocado is a match made in heaven. The tangy mayonnaise and crunchy salsa make it even better.
Seared beef carpaccio with avocado and pepper salsa and watercress mayonnaise
Ingredients
- 450g beef fillet, trimmed
- salt and freshly ground black pepper, to taste
- 45ml (3 tbsp) red onion, finely chopped
- 170ml (? cup) red pepper, finely chopped
- 170ml (? cup) yellow pepper, finely chopped
- 10 – 12 caperberries, stems removed and thinly sliced into rounds
- 1 avocado, finely chopped
- a squeeze of lemon juice
- 170ml ready-made mayonnaise
- 5 sprigs of watercress
- 125ml (½ cup) micro herbs
- olive oil
Instructions
Heat a pan on high heat. Drizzle some olive oil onto the fillet and season. Sear the fillet on all sides, about 1 – 2 minutes per side. Remove the meat from the pan and rest it for 10 minutes.
Roll the meat up tightly in plastic wrap to form a cylinder shape. Secure the ends and place it in the fridge for 3 – 4 hours.
To make the salsa, combine the onion, peppers, caperberries and avocado and add a squeeze of lemon juice.
Using a hand blender, blend the mayonnaise and watercress for a few seconds until smooth.
Unwrap the beef and, using a very sharp knife, slice it very thinly. Place about 8 slices of beef onto each serving plate and scatter the salsa and micro herbs on top. Drizzle with olive oil and serve with the mayonnaise on the side.
Notes
Cook's tip: For best results, sear and roll the beef the night before and keep it in the fridgeuntil serving time. This allows the beef to firm up and form a neat cylinder shape.
