serves 4
Ingredients
- 250g Stockyard Gold tenderloin (any Stockyard Wagyu loin cut would also work)
- 1 ½ tsp flaked sea salt
- 2 tsp cracked black pepper
- 4 tbsp olive oil
- 1 handful baby rocket
- 1 tbsp baby capers in brine, drained
- 1 tbsp dijon mustard
- 1 tbsp horseradish, minced
- 1 cup whole egg mayonnaise
- 6 fillets of anchovies, mashed
Elegant, simple, and packed with flavour, our beef carpaccio is a show stopping appetiser made with Stockyard’s premium tenderloin. Perfectly seared, thinly sliced, and served with a tangy Dijon sauce, this dish is sure to impress your guests at any occasion.
method
- Rub the Stockyard Gold tenderloin with oil, pepper and salt.
- Heat a large fry pan over medium-high heat. Sear all edges just to create a light brown crust (about 5 mins). Remove the beef from the pan and allow to cool completely.
- Wrap the beef tightly with cling wrap 3 separate times, twisting the ends in opposite directions. You want the wrap to be taut. Place the tenderloin in the freezer for 2 hours.
- To make the dijon sauce, mix the dijon mustard, horseradish, mayonnaise, and anchovies in a bowl until thoroughly combined. Place into a piping bag (optional) and set aside.
- Using a slicer or sharp knife and a steady hand, slice the beef as thinly as you can and arrange neatly on a plate. Drizzle some of the dijon mayonnaise over the carpaccio. Then dress the plate with baby rocket, capers, freshly ground pepper and sea salt. Enjoy!
