Carpaccio di Manzo

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It’s a lovely way to enjoy the delicate flavour of the tenderloin and a great entréé

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 Carpaccio di Manzo
Servings
Serves 6 as entrees
Ingredients
  • 600 gm Union Station Whole Eye Fillet
Lemon Emulsion
  • 2 Egg yolks
  • 1 Zest of Lemon
  • 200 ml Lemon Juice
  • 400 ml olive oil
  • Sea salt
Garnish
  • Reggiano Parmigiano shavings
  • capers
  • Lemon segments
  • Rocket Leaves
  • Salt & Pepper
Servings
Serves 6 as entrees
Ingredients
  • 600 gm Union Station Whole Eye Fillet
Lemon Emulsion
  • 2 Egg yolks
  • 1 Zest of Lemon
  • 200 ml Lemon Juice
  • 400 ml olive oil
  • Sea salt
Garnish
  • Reggiano Parmigiano shavings
  • capers
  • Lemon segments
  • Rocket Leaves
  • Salt & Pepper
Instructions
Tenderloin
  1. Clean the fillet of any sinew.
  2. Slice the fillet paper thin and lay 4 to 5 slices together onto cling film, place another sheet of cling film on top and gently beat with mallet the meat to form a circle the size of your serving plate.
  3. Remove the top sheet of plastic wrap and invert the uncovered meat onto the serving plate
Lemon Emulsion
  1. Place the egg yolks, lemon zest and lemon juice and into a mixing bowl with the whisk attachment and whisk on medium speed to incorporate.
  2. Slowly stream in the olive oil until its all-emulsified season with salt to taste.
To Serve
  1. Remove the plastic wrap from the beef.
  2. Season the beef with salt and pepper, scatter some capers over, arrange some lemon segments on top, drizzle with the lemon emulsion, garnish with some rocket leaves, parmesan shavings.
  3. Drizzle very lightly with the olive oil and serve.
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