Beef carpaccio with horseradish and mojo verde cream

Name: Beef carpaccio with horseradish and mojo verde cream recipe
Yield: 4
Ingredients: 800g beef eye fillet, trimmed; 1/4 cup (60ml) extra virgin olive oil; 2 tsp coriander seeds, toasted, crushed; 1 bunch of rocket, leaves picked; 2 bunches coriander, leaves picked; 1 garlic clove, crushed; 1/4 tsp fresh horseradish, finely grated plus extra to serve (substitute 1 tsp horseradish cream); 1 tsp cumin seeds, toasted; 2 tsp white wine vinegar; 1 cup (250g) sour cream

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Oct 18, 2020

Ingredients (10)

800g beef eye fillet, trimmed
1/4 cup (60ml) extra virgin olive oil
2 tsp coriander seeds, toasted, crushed
1 bunch of rocket, leaves picked

Mojo verde cream

2 bunches coriander, leaves picked
1 garlic clove, crushed
1/4 tsp fresh horseradish, finely grated plus extra to serve (substitute 1 tsp horseradish cream)
1 tsp cumin seeds, toasted
2 tsp white wine vinegar
1 cup (250g) sour cream

Method

1.

Preheat a lightly greased barbecue over high heat. Rub the beef with 1 tbs oil, scatter with coriander seeds and season to taste. Barbecue beef, turning frequently, for 4-5 minutes until charred but still rare in the centre. Set aside to cool completely.
2.

Meanwhile, for the mojo verde, place all the ingredients, except the sour cream, with the remaining olive oil in a small food processor and whiz until finely chopped. Transfer to a bowl, stir through the sour cream and season to taste.
3.

Very thinly slice the beef, about 5mm per slice. Spread the mojo verde cream on a large platter or plate and top with beef, scatter with the rocket and extra horseradish to serve.