The dish has a simple name, but don't be put off by a little fiddly construction.
Ingredients
| 30 g | Mince, per person, eye fillet (Main) |
| 1 | Bread |
Dressing
| 100 g | Shallots, finely diced |
| 75 g | Gherkins, chopped |
| 75 g | Capers, chopped |
| 1 Tbsp | Dijon mustard |
| 1 tsp | Worcestershire sauce |
| 30 g | Parsley, chopped |
| 200 ml | Olive oil |
| ½ | Lemons, juice |
| 10 drops | Tabasco sauce |
| 1 to taste | Salt and freshly ground black pepper |
| 1 tsp | Fish sauce, thai |
Directions
- Get your butcher to finely mince eye fillet, or slice it into thin slices for carpacio (allow approximately 30g each person).
- Wrap in cling film and pop in the freezer to firm for 10 minutes.
- Slice bread (white or brown) razor thin and bake until crisp.
- Baker piped the toast rectangles with a parfait which, with his permission I've modified to a pate, to make it more home kitchen-friendly.
- Lap the beef over the pate toasts and finish with the dressing.
- Dressing: Blitz the shallots, gherkins, and capers in a food processor with the rest of the ingredients.
- Do not make too fine a paste - leave somewhat chunky.
- Alternately, mix by hand. Season and reserve overnight before using.