Beef carpaccio with beetroot and red onion salad
A stunning dish and full of flavour. Great for dinner parties or a relaxed lunch with friends.
|300 g||Eye fillets of beef|
|2||Red onions, large|
|3||Beetroot, large, unpeeled|
|100 g||Roasted hazelnuts, skinned and roughly chopped|
|2 Tbsp||Balsamic vinegar|
|120 ml||Olive oil|
- Wrap the beef in cling film and freeze for several hours until firm. Slice the meat thinly, no thicker than a dollar coin, then lay each slice between two sheets of cling film. Gently beat the slices with a rolling pin until very thin. Arrange the beef in a single layer across the serving plates, cover with more cling film and set aside.
- For the salad, place the onions, beetroots (unpeeled) and bay leaves in a deep pot and cover with cold water. Bring to a simmer and cook until they are tender (about 20 minutes). Drain off the water and, when cool enough to handle, peel the onions and beetroots. Slice the onions thinly and place in a mixing bowl. Cut the beetroot into thick wedges from root to tip and add to the onions. Add the hazelnuts (skinned and roughly chopped). Pour in the olive oil and balsamic vinegar, season with salt and freshly ground black pepper. Gently toss together and keep at room temperature.
- To make the dressing, put the horseradish sauce, mustard, lemon juice and cream into a bowl and whisk together until the cream is softly whipped. Season with salt and pepper. Arrange the salad over the meat, drizzle the sauce over the top and garnish with the dill leaves.