Recipe Corner: Beef Carpaccio with capers, papaya, Parmesan & wild rocket

 

Carpaccio

Diego Jacquet, our Chef Patron, did a cooking demonstration at Divertimenti last month (you may have seen the great review) & we have been bombarded with questions about the dishes he made. So, as a gift, we have decided to share this with you. Enjoy!

 

Ingredients (serves 4):

400g bavette or flank steak

1 tbsp. capers, drained

50g pine nuts, toasted

1 tbsp. English mustard

1 Papaya, diced

1 tbsp. Extra virgin olive oil, plus extra for drizzling

2 tbsp. Lemon juice

2 tbsp. finely chopped fresh flat leaf parsley, finely chopped

A few shavings Parmesan

150g Wild rocket

Sea salt & Black pepper

 

Method:

Brush your steak with olive oil & season both sides of the steak thoroughly with salt and pepper. Heat a grill pan until hot. Put the steak in the pan (it should sizzle immediately) and cook for about 3-5 minutes on each side for rare. Transfer to a chopping board and leave to rest. Once cooled, refrigerate for 1 hour.

 

Heat a tablespoon of oil in a frying pan over a medium heat and fry the capers for a few minutes until crisp and puffed up. Set aside. Whisk together the mustard and olive oil until you have a loose sauce. Remove the steak from the fridge and finely slice it into slivers, cutting against the grain.

 

To serve, display sliced meat on the plate, add salt & pepper; drizzle with the mustard sauce, lemon juice, papaya dices and scatter over the parsley, Parmesan and capers. Finish with olive oil, pine nuts & wild rocket.