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Beef Carpaccio with Pickled Cherries

Cherries, Emma Nkunzana

Thinly sliced beef topped with pickled cherries. Perfect for an alfresco lunch.

Serves: 6-8 as part of a platter

Ingredients

  • 2 Tbsp black peppercorns
  • 1 Tbsp brown sugar
  • 1 Tbsp smoked paprika
  • 2 tsp salt
  • 20 ml Djon mustard
  • 600 g beef fillet
  • 300 g cherries, pitted
  • ½ fennel plus fronds
  • 3 Tbsp red wine vinegar
  • 2 Tbsp white wine vinegar
  • 2 Tbsp sugar
  • 1 Tbsp mixed peppercorns
  • 20 g micro herbs or rocket
  • 1 tsp mayonnaise
  • 1-2 tsp wholegrain mustard
  • 2 Tbsp of cherry pickling liquid

Method

For the cherry pickle

  1. Thinly slice the fennel and place in a sealable glass jar with the cherries and fennel fronds
  2.  In a saucepan, combine the remaining ingredients with ⅓ cup water and bring to a boil
  3.  Remove from the heat and allow to cool to room temperature before pouring over the cherries
  4.  Seal and refrigerate for 24 hours (The pickle will keep for up to 1 month in the fridge)

For the carpaccio

  1. In a pestle and mortar, grind the peppercorns and sugar
  2.  Add the paprika and salt, and mix well
  3.  Brush the beef fillet with Dijon mustard and roll in the peppercorn mixture to coat
  4.  Let sit for 30 minutes
  5.  Heat a seasoned cast-iron pan over high heat
  6. Add a little oil, then sear the beef on all sides for about 30 seconds each (a total of 2 minutes)
  7. Rest the beef, then wrap tightly in cling film and freeze for about 1 hour (this makes thin slicing easier).

For the dressing

  1. Whisk together the mayonnaise, wholegrain mustard, cherry pickling liquid, and 1 Tbsp ice water until smooth.

To assemble

  1. Thinly slice the beef and arrange on a chilled platter, top with pickled cherries and micro herbs.
  2. Drizzle with the mustard dressing and serve immediately.