Horseradish Beef Carpaccio with Tarragon and Grapes Recipe
This beautiful carpaccio recipe sees the beef marinated in horseradish sauce before being adorned with dots of mustard mayo, sweet roast grapes, crunchy croutons, tangy shallots and fresh tarragon.
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Cooking tools:
- Piping bag
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- Skillet
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- Refrigerator
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- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Plastic wrap
- Paper towel
- Parchment paper
- Airtight container
- Plate
Ingredients
- 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
- 1 banana shallot, finely sliced into rings
- 50ml of red wine vinegar
- 50ml of water
- 1 tbsp of sugar
- 1 pinch of salt
- 40g of mayonnaise
- 1 tsp French's classic mustard
- 1/2 tsp English mustard
- 1 slice of bread, crusts removed
- 30g of butter
- 1 garlic clove, bashed in its skin
- 1 sprig of tarragon
- 150g of red grapes
- 2 sprigs of tarragon, leaves picked
- extra virgin olive oil, for drizzling
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