Wednesday, August 22, 2007

Beef Carpacio - a Sunday Roast for Summer

Been a way for a bit, hence the pause, but here's a goody that I've already managed to squeeze in twice this summer. The idea is to coat a nice piece of beef fillet with a very generous amount of crushed sea salt and black peppercorns, fry it over a high heat on all sides to give that crispy outside, and then finish off for just ten minutes in a very hot oven.

You end up with a piece of meat that's practically raw in the middle and crusty on the outside, so you have to make sure you're using a really good piece of meat to start with.

The other great thing about this dish is the sauce - a mayo made with lots of fresh mint and mustard. Wouldn't have thought of mint and beef, but this works a treat. Served with new pots and a leafy salad. And to finish? What could be better than a traditional english trifle, made with fresh cherries from the village and whatever else we could find!


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