Lime and pepper crusted beef carpaccio
Prepare the dressing, salt and beef a few hours ahead. Arrange the beef in a single layer between clingfilm; assemble just before serving.
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Cooking tools:
- Mortar and pestle
- Microplane
- Rolling pin
- Plastic wrap
- Nonstick skillet
- Stove
- Freezer
- Paper towel
- Mixing bowl
- Whisk
- Chef's knife
- Plate
- Spoon
Ingredients
- 1½ tsp black peppercorns, freshly crushed
- 1½ tsp pink peppercorns, freshly crushed
- 5 limes
- 400g prime beef fillet
- 1 tbsp olive oil
- 5 tbsp capers, drained, rinsed and dried
- 1 tsp Dijon mustard
- 4 tbsp extra-virgin olive oil
- a pinch of sugar
- 2 tsp sea salt
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