Horseradish beef carpaccio with mustard, tarragon and roast grapes

by GBC Kitchen
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Ingredients

Fresh Meat

  • 300g of beef fillet

Store Cupboard

  • 1/2 tsp black peppercorns, crushed
  • 1/2 tsp flaky sea salt
  • 1 tsp horseradish sauce
  • 1 tbsp of sugar
  • 1 pinch of salt
  • 40g of mayonnaise
  • 1 tsp French's classic mustard
  • 1/2 tsp English mustard
  • 1 pinch of salt

Oils & Vinegars

  • 1 tsp extra virgin olive oil
  • 1 dash of vegetable oil
  • 50ml of red wine vinegar
  • 1 dash of vegetable oil
  • extra virgin olive oil, for drizzling

Fruit & Vegetables

  • 1 banana shallot, finely sliced into rings
  • 1 garlic clove, bashed in its skin
  • 150g of red grapes

Beverages

  • 50ml of water

Bakery

  • 1 slice of bread, crusts removed

Dairy

  • 30g of butter

Salad & Fresh Herbs

  • 1 sprig of tarragon
  • 2 sprigs of tarragon, leaves picked