- 400g beef fillet
- ¼cup NoMU Beef Rub
- 3 tbsp extra virgin olive oil
- Rocket leaves, to serve
- 100g parmesan cheese, shaved, to serve
- Caper berries, to serve
- Olive oil for drizzling
- NoMU Salt and Just Pepper, to season
Carpaccio
Remove any visible sinew or fat from the fillet and rub generously with NoMU Beef Rub. Heat the olive oil in a pan until hot and sear the fillet on the outside to seal. Cool the fillet and wrap tightly in plastic wrap so the fillet keeps its shape. Place the fillet in the freezer for 1-2 hours, this makes the meat more firm and easier to slice.
Using a sharp knife cut paper-thin slices of fillet and arrange immediately on a serving plate in a circular pattern. Garnish with rocket, parmesan, caper berries and a generous drizzle of olive oil. Season with NoMU salt and pepper and serve with crusty bread.
Wine suggestions
When serving a red wine with Carpaccio it is best to find one that will compliment and not overpower. My choice would be the Oak Valley Pinot Noir served at 16 to 18 degrees Celsius. The wine shows soft red fruit, well judged oak and good freshness.
