Carpaccio* Recipe

Time1h

Serves4

Tapenade Aioli, Crispy Capers, Parmesan Reggiano, House Potato Chips, Seka Hills Olive Oil, Maldon

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Ingredients

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1
Prepare the Beef
Wrap the beef tenderloin tightly in plastic wrap and place it in the freezer for about 1 hour until firm. This will make it easier to slice thinly.
2
Make the House Potato Chips
Slice the potatoes thinly using a mandoline or sharp knife. Rinse the slices in cold water and then pat them dry with a towel. Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the potato slices in batches until golden and crispy, about 3-4 minutes. Remove and drain on paper towels, seasoning with salt to taste.
3
Crispy Capers
In a small pan, heat 1 tablespoon of olive oil over medium heat. Add the capers and fry until they are crispy, about 2-3 minutes. Remove from the heat and drain on paper towels.
4
Slice the Beef
Once the beef is firm, remove it from the freezer and unwrap it. Using a sharp knife, slice the beef as thinly as possible. Arrange the slices on a large plate or platter.
5
Assemble the Carpaccio
Drizzle the sliced beef with Seka Hills Olive Oil and season with Maldon salt. Spoon the tapenade aioli generously over the beef. Sprinkle with crispy capers and shaved Parmesan Reggiano.
6
Serve
Garnish with fresh parsley and serve immediately with the house potato chips on the side.