Hibiscus-infused beef fillet carpaccio
– Cathedral Cellar Sauvignon Blanc
Exploring new flavour combinations is incredibly exciting, especially when you stumble upon a creation of your own, as I did with this recipe. Pairing fillet carpaccio with Sauvignon Blanc might seem unexpected, but its acidity, fruitiness, and aromatic intensity complement grilled meats perfectly. Hibiscus, currently trending, delicately marinated and infused into the fillet, adds a delightful touch. This dish is guaranteed to impress your guests and spark conversation. We’ve also created a delightful mustardy hibiscus-infused dressing that not only enhances the visual appeal but also elevates the flavors. Serve with a well-chilled Cathedral Cellar Sauvignon Blanc, or a glass of chilled Cathedral Cellar Triptych, for the perfect spring dining experience!
Hibiscus-infused beef fillet carpaccio
– Cathedral Cellar Sauvignon Blanc
Exploring new flavour combinations is incredibly exciting, especially when you stumble upon a creation of your own, as I did with this recipe. Pairing fillet carpaccio with Sauvignon Blanc might seem unexpected, but its acidity, fruitiness, and aromatic intensity complement grilled meats perfectly. Hibiscus, currently trending, delicately marinated and infused into the fillet, adds a delightful touch. This dish is guaranteed to impress your guests and spark conversation. We’ve also created a delightful mustardy hibiscus-infused dressing that not only enhances the visual appeal but also elevates the flavors. Serve with a well-chilled Cathedral Cellar Sauvignon Blanc, or a glass of chilled Cathedral Cellar Triptych, for the perfect spring dining experience!
Hibiscus-infused beef fillet carpaccio
Serving: Serves 6 to 8 guests
Preparation time and resting time: 2 hours
Cooking time: 10 minutes
Easy to prepare
Hibiscus-infused beef fillet carpaccio
Serving: Serves 6 to 8 guests
Preparation time and resting time: 2 hours
Cooking time: 10 minutes
Easy to prepare
INGREDIENTS :
- 1 – 1,2 kg good quality beef fillet
- Willowcreek Persian Lime-flavoured olive oil
- 1 cup of chopped Italian parsley
- 1 cup of dried Hibiscus flowers
- Salt and pepper
METHOD:
- Rub the fillet generously with olive oil. Heat up a large skillet and brown the meat gently on all sides, remove and let it cool.
- Prepare the rub by combining chopped parsley and hibiscus flowers. Spread the mixture evenly on a large, clean surface. Roll the fillet in the rub, ensuring it is generously coated on all sides. Roll the fillet tightly in cling film to create an even long sausage. Semi freeze for about 2 – 3 hours
- Remove the cling film and with a very sharp knife carve slivers of beef carpaccio.
- Arrange the fillet on a large platter. Season with Maldon salt, freshly ground black pepper, and a drizzle of olive oil. Top with capers, a squeeze of lime juice, dollops of hibiscus mayonnaise (see recipe below), and a scatter of fresh herbs.
INGREDIENTS :
- 1 – 1,2 kg good quality beef fillet
- Willowcreek Persian Lime-flavoured olive oil
- 1 cup of chopped Italian parsley
- 1 cup of dried Hibiscus flowers
- Salt and pepper
METHOD:
- Rub the fillet generously with olive oil. Heat up a large skillet and brown the meat gently on all sides, remove and let it cool.
- Prepare the rub by combining chopped parsley and hibiscus flowers. Spread the mixture evenly on a large, clean surface. Roll the fillet in the rub, ensuring it is generously coated on all sides. Roll the fillet tightly in cling film to create an even long sausage. Semi freeze for about 2 – 3 hours
- Remove the cling film and with a very sharp knife carve slivers of beef carpaccio.
- Arrange the fillet on a large platter. Season with Maldon salt, freshly ground black pepper, and a drizzle of olive oil. Top with capers, a squeeze of lime juice, dollops of hibiscus mayonnaise (see recipe below), and a scatter of fresh herbs.
Hibiscus Mayonnaise
Serving: Serves 6 to 8 guests
Preparation time and resting time: 75 minutes
Easy to prepare
Hibiscus Mayonnaise
Serving: Serves 6 to 8 guests
Preparation time and resting time: 75 minutes
Easy to prepare
INGREDIENTS :
- 2 Egg yolks
- 1 large tablespoon of wholegrain mustard
- Juice and rind of small lemon or half of a big lemon
- 2 cups of canola oil
- Salt and pepper
- 2 large tablespoons of dried hibiscus flowers
METHOD:
- Place the egg, mustard, lemon juice and rind in a food processor and pulse.
- Slowly start adding the oil until a thick creamy consistency develops
- Seasons with salt and pepper and stir on the hibiscus flowers.
- Let it rest for about an hour before using.
INGREDIENTS :
- 2 Egg yolks
- 1 large tablespoon of wholegrain mustard
- Juice and rind of small lemon or half of a big lemon
- 2 cups of canola oil
- Salt and pepper
- 2 large tablespoons of dried hibiscus flowers
METHOD:
- Place the egg, mustard, lemon juice and rind in a food processor and pulse.
- Slowly start adding the oil until a thick creamy consistency develops
- Seasons with salt and pepper and stir on the hibiscus flowers.
- Let it rest for about an hour before using.
Notes and tips
- Both these recipes can be prepared in advance and the mayonnaise will last for about 2 weeks in the fridge
- To create a meal out of this dish, serve with a hibiscus-infused freshly baked ciabatta
Notes and tips
- Both these recipes can be prepared in advance and the mayonnaise will last for about 2 weeks in the fridge
- To create a meal out of this dish, serve with a hibiscus-infused freshly baked ciabatta