Ingredients
- Spinneysfood Organic Beef Fillet 200g
- Spinneysfood Mediterranean Extra Virgin Olive Oil 2 tbsp
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper Freshly ground, to taste
- Spinneysfood Balsamic Vinegar of Modena Spray 2 tsp
- Spinneysfood Fresh Rocket A handful
- Spinneysfood Parmigiano Reggiano 40g
- Lemons 2
- Garlic 1 clove
- Mayonnaise 100g
- Spinneysfood Dijon Mustard 1 tsp
- Liquid smoke ½ tsp
Nutrition (Per serving)
- Calories 589
- Fat 57g
- Saturates 11g
- Protein 10g
- Carbs 14g
- Sugars 5g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Beef carpaccio with Parmigiano Reggiano and smoky aioli
Italian 10 Mins Prep
- Place the beef fillet in the freezer for 20–30 minutes until firm but not frozen, making it easier to slice.
- Using a sharp knife, slice the beef as thinly as possible, then arrange the slices between two sheets of baking paper. Gently flatten with a rolling pin until paper-thin. Peel away the top layer of paper, invert it onto a flat plate and refrigerate until ready to serve.
- To make the aioli, juice a lemon and mince the garlic. Add both to a bowl. Whisk together with the mayonnaise, mustard and liquid smoke until smooth.
- Peel back the final layer of baking paper to reveal the beef slices. Drizzle with olive oil and season with sea salt and black pepper. Spray with the balsamic vinegar 2 to 3 times.
- Dollop over the smoky aioli and scatter over the rocket. Using a peeler, shave the Parmigiano Reggiano and scatter over.
- Serve the beef carpaccio immediately with lemon wedges on the side.