The Meat Box | Beef Carpaccio Recipe

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Ingredients

2T dijon mustard

2 anchovy fillets, finely chopped

1/2t garlic, minced

2 x 160g beef eye fillet steaks

10 dried figs, halved

1 handful rocket leaves

Salt and pepper

Olive oil and Shaved Parmesan to serve

Cooking Instructions

Mix the mustard, anchovies and garlic in a small bowl before brushing over the steaks. Season to taste.
Wrap each steak in cling wrap, rolling the ends tightly to shape the steaks into rounds if possible. Freeze for 30 minutes.
Remove from the freezer and slice into very thin rounds with a sharp knife. If you prefer thinner slices, sandwich each slice between cling wrap and flatten with a rolling pin.
Arrange the slices on a plate and too with figs, rocket, Parmesan and a drizzle of olive oil.

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