ZESTY BEEF CARPACCIO
FOR THE DRESSING 35g crimson micro leaves, finely chopped 1 garlic clove, minced 1 anchovy fillet, mashed 1 tsp Dijon mustard 4 tbsp olive oil A squeeze of lemon juice 1 Spread mustard over the beef fillet. Mix together herbs, salt and pepper. Sprinkle the herbs over a tray and place beef, mustard side down, on top. Remove and roll tightly in cling film and freeze for 3 hours or until very firm. 2 To prepare the dressing, mix together all the ingredients, except olive oil and lemon juice, then whisk in the oil and juice in a steady stream. 3 When ready to serve, remove the beef from the freezer and slice finely with a very sharp knife. 4 Place the beef on a serving plate, drizzle with dressing and sprinkle capers over. Serve with lemon wedges.