Carpaccio is a simple starter, and that's why every ingredient matters - the meat has to be super-fresh and the dressing is crucial and this recipe is finished with an avocado cream. The Chefs' Line
- 50 g beef topside
- 50 g heirloom tomatoes, preferable cherry-sized
- ½ bunch chives, finely chopped
- Salt and freshly ground black pepper, to taste
- 125 ml (½ cup) white wine vinegar
- 120 g caster sugar
- 10 g fine salt
- 1 red onion, quartered
- 115 g Shephard avocado
- 8 g lime juice
- 8 g olive oil
- 2 g salt
- 0.7g xanthan gum
- 30 g Dijon mustard
- 35 ml lemon juice
- 100 ml extra virgin olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 40 minutes
To make the pickled onion, place the vinegar, sugar and salt into a small saucepan. Add 200 ml water and stir over low heat until the sugar and salt dissolves. Add the onion, then remove from the heat and set aside to cool. Once cooled, drain the onions and cut into small triangles.
Meanwhile, trim any fat off the beef, then roll up tightly in plastic wrap and refrigerate for 30 minutes.
To make the avocado cremeux, place all the ingredients in high-speed blender and process until smooth. If making in a Thermomix, you must have 3 times the amount of ingredients listed- blend on speed 10.
To make the dressing, place the xanthan gum and mustard in a small jug and mix together with a stick blender. With the motor running continuously, gradually add the lemon juice, then the olive oil until emulsified. If making in a Thermomix, you must have 3 times the amount of ingredients listed.
To serve, using a sharp knife, slice the beef against the grain as thinly as possible. Place between 2 sheets of plastic wrap and use the base of a saucepan to pound the slices until very thin. Divide between 2 plates. Place small dollops of the cremeux over the beef. Thinly slice the cherry tomatoes and sprinkle over the top with a little chopped pickled onion. Drizzle with dressing, sprinkle with chives and season to taste.
This recipe is from Series 2 of The Chefs' Line airing weeknights at 6pm on SBS. Episodes will be available after broadcast via SBS On Demand. Join the conversation #TheChefsLine on Instagram @sbsfood, Facebook @SBSFood and Twitter @SBS_Food. Check out sbs.com.au/thechefsline for episode guides, cuisine lowdowns, recipes and more!