Nick Hodges’ Recipe for Carpaccio of Beef

On the hunt for something a bit different to spoil yourself (and those you love most) with this month? Our Executive Chef Nick gives us an excuse to indulge with his carpaccio of beef recipe. With very little prepping, this dish is perfect for that end of summer treat, and goes hand in hand with a good bottle of red.

INGREDIENTS

  • 500g rolled sirloin of beef
  • 1 tbsp sea salt
  • 1 tbsp cracked black pepper
  • 2 tbsp Dijon mustard
  •  1 tbsp lemon juice
  • 1 tbsp fresh chopped thyme

METHOD

Sear the meat in a hot pan for two minutes each side, making sure all surfaces are seared equally.

Remove from the pan and cool slightly.

Mix all ingredients into a paste, rub all over the meat, then roll tightly in cling film.

Place in your fridge for 24 hours.

After 24 hours, cut into four inch lengths, re-roll in cling film, and freeze.

Cut into thin strips when you’re ready to wow your friends at your dinner party. Place on the plate and voila – the meat will defrost quickly to serve.

The dressing

Equal amounts of finely chopped capers, shallots, parsley and olive oil create the tastiest dressing, plus seasoning to taste.

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Feeling lazy? Head to the Water’s Edge restaurant and save the cooking! Please call 01326 312440 to book your table.