Beef carpaccio with Kalamata olive

beef carpaccio with Kalamata olive

by Darinee Durai & Qian Leung @ 24 Mar 2017

Olive oil, for pan-searing
1kg beef tenderloin, trimmed
Yellow frisée and chopped
Italian flat-leaf parsley, for garnishing

Tuna Sable
1 canned tuna (500g)
5 whole eggs, hard-boiled
4 anchovy fillets
1/2 onion, peeled and roughly chopped
100g baby capers, extra for garnishing
1 lemon, juiced
250ml extra virgin olive oil
50ml chicken stock, cooled
Sea salt and freshly ground black pepper, to taste

• For the tuna sable: Pulse tuna, hard-boiled eggs, anchovy fillets and chopped onion in a food processor briefly. Add in the baby capers and lemon juice and pulse well. Gradually add in the extra virgin olive oil and cool chicken stock and pulse until sauce is creamy. Season to taste with sea salt and freshly ground black pepper. Set aside.
• Heat olive oil in a frying pan over a medium heat untilhot. Add in the beef tenderloin and sear on all sides until lightly browned. Remove and set aside to cool. Once cooled, cut into thick slices.
• Spoon the tuna sable onto each serving plate and top with sliced pan-seared beef tenderloin. Garnish with baby capers, yellow frisée and sprinkle with chopped Italian fat-leaf parsley. Serves 6

beef carpaccio with Kalamata olive

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