Horseradish Beef Carpaccio with Tarragon and Grapes Recipe

4
60 minutes

Ingredients

Carpaccio

  • 300g of beef fillet
  • 1/2 tsp black peppercorns, crushed
  • 1/2 tsp flaky sea salt
  • 1 tsp horseradish sauce
  • 1 tsp extra virgin olive oil
  • 1 dash of vegetable oil

Pickled shallots

  • 1 banana shallot, finely sliced into rings
  • 50ml of red wine vinegar
  • 50ml of water
  • 1 tbsp of sugar
  • 1 pinch of salt

Mustard mayonnaise

  • 40g of mayonnaise
  • 1 tsp French's classic mustard
  • 1/2 tsp English mustard

Croutons

  • 1 slice of bread, crusts removed
  • 30g of butter
  • 1 garlic clove, bashed in its skin
  • 1 sprig of tarragon
  • 1 pinch of salt

Roast grapes

  • 150g of red grapes
  • 1 dash of vegetable oil

To serve

  • 2 sprigs of tarragon, leaves picked
  • extra virgin olive oil, for drizzling

Method

1

Begin by marinating the beef fillet. Crush the peppercorns then combine with the salt and horseradish sauce. Rub this mixture all over the beef, then wrap it tightly in cling film and place in the fridge for 1 hour

  • 1/2 tsp black peppercorns, crushed
  • 1/2 tsp flaky sea salt
  • 1 tsp horseradish sauce
  • 300g of beef fillet
2

Meanwhile, make the pickled shallots. Add the vinegar, water, sugar and salt to a small saucepan and gently heat until the sugar has dissolved. Remove from the heat, add the shallot rings and set aside until ready to use (leave for at least 1 hour, but they can be made up to several days in advance if desired)

  • 50ml of red wine vinegar
  • 50ml of water
  • 1 tbsp of sugar
  • 1 pinch of salt
  • 1 banana shallot, finely sliced into rings
3

After an hour, take the beef out of the fridge and remove the cling film. Place a heavy frying pan over a high heat and wait until it is smoking hot. Add a dash of vegetable oil and sear the beef all over – work quickly as you only want to sear the exterior without cooking the centre of the beef. Once browned, remove from the pan and wrap tightly in cling film once more. Place in the freezer for 1½-2 hours – this makes it easier to slice finely. Don’t be tempted to leave it in the freezer for any longer, as you only want the beef to be semi-frozen

  • 1 dash of vegetable oil
4

To make the mustard mayonnaise, mix together the mayonnaise with the two mustards. Transfer to a piping bag ready for plating

  • 40g of mayonnaise
  • 1 tsp French's classic mustard
  • 1/2 tsp English mustard
5

To make the roast grapes, preheat an oven to 200ºC/gas mark 6. Remove the grapes from their stems and place in a roasting tray with a drizzle of oil. Roast for 6-8 minutes until just starting to collapse then remove from the oven and leave to cool

  • 150g of red grapes
  • 1 dash of vegetable oil
6

To make the croutons, cut the bread into 1cm cubes. Place a frying pan over a medium heat and melt the butter. Once foaming, add the bread cubes along with the garlic and tarragon. Fry, tossing the pan occasionally until you have perfectly golden and crisp croutons. Drain on kitchen paper and sprinkle with salt then leave to cool. Store in an airtight container if not using straight away

  • 1 slice of bread, crusts removed
  • 30g of butter
  • 1 garlic clove, bashed in its skin
  • 1 sprig of tarragon
  • 1 pinch of salt
7

Once the beef is semi-frozen, unwrap it from the cling film and use a sharp knife to slice it against the grain as finely as possible – try to work quickly, as the warmer the beef is the harder it is to slice finely. Arrange the slices onto 4 serving plates as soon as you cut them, as the beef tends to rip and is difficult to handle once defrosted. Place in the fridge until ready to serve. If you have limited fridge space, you can layer the carpaccio up on sheets of greaseproof paper and easily transfer to plates later

8

20 minutes before serving, take the plates out of the fridge to allow them to come to room temperature. Sprinkle over some croutons, roast grapes and pickled shallots, and pipe over dots of mustard mayonnaise. Finish with a drizzle of good quality extra virgin olive oil and tarragon leaves

  • 2 sprigs of tarragon, leaves picked
  • extra virgin olive oil, for drizzling