Beef carpaccio with whipped feta balls. Photo / Babiche Martens.
Beef carpaccio with whipped feta balls
Serves 4
• 100g feta
• 50g cream cheese
• 1 tbsp chopped fresh herbs (e.g. chives, dill, parsley)
• ½ tsp lemon zest
• ¼ tsp ground cumin
• Toasted sesame seeds
• 400g beef eye fillet
To garnish
• 1 red pepper roasted, seeds and skinned removed
• Micro salad greens
• Freshly ground pepper
Dressing
• 2 tsp white wine vinegar
• 1 tsp dijon mustard
• 2 tbsp olive oil
1. To make the feta balls, place the feta, cream cheese, herbs, lemon zest and cumin into a processor. Blitz until well-combined. Using a teaspoon, scoop out and roll into small balls. Place on to baking paper, sprinkle with sesame seeds and refrigerate until needed.
2. Using a very sharp knife, cut the fillet into ½ cm thick slices. Place one piece at a time between two sheets of baking paper and gently flatten using a rolling pin.Continue until the meat slice is paper-thin. Carefully peel off the paper and place on a serving plate. Continue with the remaining slices.
3. Top with 2 or 3 feta balls per person, slices of red pepper, greens, plenty of ground pepper and a drizzle of dressing.
- VIVA
