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Ingredients

4 x 150g beef rump medallions
2 tablespoons olive oil
1 clove garlic, crushed
Juice and zest of 1 lemon
1 teaspoon Dijon mustard
2 cups baby rocket
4 radishes, cut into matchsticks
1 baby fennel, thinly sliced, fronds reserved
200g heirloom tomatoes, diced
1/3 cup small basil leaves
1/4 cup pinenuts, toasted
2 tablespoon baby capers, rinsed
40g parmesan, shaved
Lemon wedges, to serve

Method

Step 1 Heat a char-grill pan or barbecue over medium high heat. Rub beef with 1 tbsp olive oil, season and cook for 4 to 5 minutes each side for medium-rare. Set aside on a plate loosely covered with foil to rest for 10 minutes. Thinly slice beef.
Step 2 In a screwtop jar, combine remaining oil, garlic, lemon juice and zest and mustard. Season and shake well to combine.
Step 3 In a large bowl, combine the rocket, radish and fennel. Drizzle with a little dressing, season and toss to coat.
Step 4 To serve, lay beef slices on a plate or platter, slightly overlapping. Place the rocket salad in the centre of the beef, then sprinkle beef with tomatoes, basil, pinenuts, capers, parmesan and reserved fennel fronds. Season and drizzle with remaining dressing and serve with lemon wedges, if desired.

Beef carpaccio style salad

How to make Beef carpaccio style salad

Ingredients

Method