Name: Beef carpaccio with figs and rocket
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 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

Beef carpaccio with figs and rocket

Australian Gourmet Traveller recipe for beef carpaccio with figs and rocket.

Ingredients

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

Method

Main

1.Combine mustard, anchovies and garlic in a bowl, season to taste and brush evenly over beef.

2.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.