The West

RECIPE: Beef Carpaccio Crostini
RECIPE: Beef Carpaccio Crostini

Beef carparccio is an attention-grabbing way to start the Christmas festivities.

RECIPE: Beef Carpaccio Crostini
Serves 6

salt and pepper to taste
300g beef fillet, trimmed
3 small rolls, thinly sliced on an angle
1 tbsp olive oil
1/4 cup olive oil
2 tbsp Worcestershire sauce
4 drops Tabasco
1 tbsp brandy
crostini
black pepper
1/4 cup capers
1 tomato, de-seeded, peeled and diced finely
small handful baby rocket, washed and dried
50g parmesan cheese, shaved

Season the beef fillet and then wrap in cling film and place in the freezer for 40 minutes. In the meantime, brush the slices of bread with the one tablespoon of olive oil and place in the oven at 130C for 30 minutes.

To make the dressing, place the second lot of olive oil, Worcestershire, Tabasco and brandy in a small bowl. Whisk to combine.

Using a sharp knife, slice the beef into wafer-thin slices, then arrange the slices of beef on the crostini. Drizzle each with a little of the sauce, season with pepper, sprinkle with capers, tomato and garnish with the rocket and parmesan.

The West Australian

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