Friday - - Recipe Cards -

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.

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