Carpaccio of Beef with Dolcelatte Mustard Dressing

Name: Carpaccio of Beef with Dolcelatte Mustard Dressing
Yield: Serves 4
Ingredients: 2 tablespoons Dijon mustard; 1 egg yolk; 300 g (11 oz) celeriac; Salt & freshly ground black pepper; 225 g (8 oz) cornsalad (or mixed salad leaves); 50 g (2 oz, ¼ cup) dolcelatte; 1 teaspoon soft brown sugar; 1 tablespoon finely chopped fresh dill, plus a few sprigs to garnish; 5 (6) tablespoons vegetable oil; 1 tablespoon white wine vinegar; 3 (4) tablespoons walnut oil; Juice of ½ lemon; 2 tablespoons coarse sea salt; 450 g (1 lb) beef fillet; 4 (5) tablespoons olive oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

This mustard and blue cheese dressing makes a good alternative to the olive oil and Parmesan cheese that normally accompany carpaccio of beef. To make a warm carpaccio, use thin steaks - about 5mm (¼ in) thick - and grill over a charcoal grill for about 1 minute per side.

Ingredients

450 g (1 lb) beef fillet
4 (5) tablespoons olive oil

Starter
Gluten-free

Method

Cut the beef fillet into wafer-thin slices across the grain. If you find it difficult to slice the meat this thinly, cut thicker slices, place them between 2 sheets of oiled cling film and beat out carefully with a rolling pin or meat mallet. Spread the slices in a single layer over 4 large serving plates. Sprinkle with the olive oil, coarse salt and some freshly ground black pepper.