Beef carpaccio with summer salad and parsnip chips
Fiona McDonald, 34 years old, Wellington
Beef carpaccio with summer salad and parsnip chips
200g beef fillet, trimmed
2 Tbs dijon mustard
Freshly ground black pepper
2 cups spicy tomato juice
1/2 cup vodka
Worcestshire sauce, to taste
Celery sticks, to serve
1/3 cup balsamic vinegar
2/3 cup olive oil
1 lemon, juiced
1 heaped tsp whole grain mustard
1 avocado, finely diced
Micro greens, cleaned
1 grapefruit, segmented
Vegetable oil, to deep fry
4 parsnips, peeled and shaved
Cream fraiche
Country Goodness Sour cream
1 lemon, juiced
Whole grain mustard, to taste
1 Cut the beef into a tight round shape, coat with Dijon mustard
then roll in enough ground black pepper to form a crust.
2 Heat an oiled frying pan over a high heat. Sear the beef 1 minute
each side, just enough to form a hard crust. Cool and wrap tightly
in cling film, place in the freezer for 1 hour.
3 Combine the tomato juice, vodka and worcestshire sauce in a jug
and mix, pour into shot glasses, top with ground black pepper and a
celery stick, just before serving.
4 For the balsamic dressing, combine the balsamic vinegar, olive
oil, lemon juice and wholegrain mustard in a bowl, mix well and
season. Place a ring mould in the centre of a serving plate. Place
the avocado in the bottom of the mould, drizzle with balsamic
dressing, top with micro greens and a light drizzle of balsamic
dressing, top with grapefruit segments in a flower shape, drizzle
lightly with balsamic dressing.
5 Full a saucepan 1/3 full with vegetable oil, place over heat
until hot enough to deep fry. Cook parsnip chips in batches until
golden brown; watching not to burn, drain onto a plate lined with
paper towel, season with salt and pepper.
6 Combine the cream fraiche, sour cream, lemon juice and mustard in
a bowl, season with salt and pepper.
7 Remove beef from freezer, remove half cling film, using a very
sharp knife, slice beef as finely as possible, careful not to tear
beef. Lay a sheet of cling film on a flat surface, lightly oil and
lay beef slices across, place an oiled sheet of cling on top, using
a rolling pin gently roll over the beef to thin more.
Please note - This recipe is untested in the MasterChef kitchen.
