• Thinly cut beef and avocado is a match made in heaven. The tangy mayonnaise and crunchy salsa make it even better.

    Seared beef carpaccio with avocado and pepper salsa and watercress mayonnaise


    • 450g beef fillet, trimmed
    • salt and freshly ground black pepper, to taste
    • 45ml (3 tbsp) red onion, finely chopped
    • 170ml (? cup) red pepper, finely chopped
    • 170ml (? cup) yellow pepper, finely chopped
    • 10 – 12 caperberries, stems removed and thinly sliced into rounds
    • 1 avocado, finely chopped
    • a squeeze of lemon juice
    • 170ml ready-made mayonnaise
    • 5 sprigs of watercress
    • 125ml (½ cup) micro herbs
    • olive oil



    Heat a pan on high heat. Drizzle some olive oil onto the fillet and season. Sear the fillet on all sides, about 1 – 2 minutes per side. Remove the meat from the pan and rest it for 10 minutes.


    Roll the meat up tightly in plastic wrap to form a cylinder shape. Secure the ends and place it in the fridge for 3 – 4 hours.


    To make the salsa, combine the onion, peppers, caperberries and avocado and add a squeeze of lemon juice.


    Using a hand blender, blend the mayonnaise and watercress for a few seconds until smooth.


    Unwrap the beef and, using a very sharp knife, slice it very thinly. Place about 8 slices of beef onto each serving plate and scatter the salsa and micro herbs on top. Drizzle with olive oil and serve with the mayonnaise on the side.


    Cook's tip: For best results, sear and roll the beef the night before and keep it in the fridgeuntil serving time. This allows the beef to firm up and form a neat cylinder shape.