Beef carpaccio with preserved lemon dressing

July 30, 2012 (Last Updated: January 11, 2019)
Beef carpaccio with preserved lemon dressing recipe

Beef carpaccio with preserved lemon dressing is a dish of timeless elegance. This surefire crowd-pleaser is very easy and will make the perfect addition to a dinner party table. Delicious and tangy. 

Beef carpaccio with preserved lemon dressing

Serves: 4 - 6
Cooking Time: 20 mins

Ingredients

  • 60ml (¼ cup) olive oil
  • 500g beef fillet, trimmed
  • salt and freshly ground black pepper, to taste
  • 15ml (1 tbsp) salted capers, rinsed, to serve
  • 30ml (2 tbsp) white wine vinegar
  • 15ml (1 tbsp) lemon juice
  • 5ml (1 tsp) preserved lemon, chopped
  • 250ml (1 cup) chervil leaves, to serve

Instructions

1

Heat half a tablespoon of the oil in a large non-stick frying pan over high heat.

2

Season the beef and cook for 1 minute on each side. Set aside.

3

Heat half a tablespoon of the oil in a small non-stick frying pan over high heat. Add the capers and cook until crisp, about 4 – 5 minutes. Drain on absorbent paper.

4

Place the remaining oil, vinegar, lemon juice, preserved lemon, salt and pepper in a bowl and whisk to combine.

5

Slice the beef very thinly and place on a platter. Drizzle with the dressing and top with the capers and chervil to serve.

 

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