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Beef Carpaccio with Figs and Rocket

Aug 10, 2016 0 comments
Beef Carpaccio with Figs and Rocket


  • 2 tbsp Manuka Smoked Mustard 
  • 2 anchovy fillets, finely chopped
  • 1/2 garlic clove, finely chopped
  • 300gm piece beef fillet, trimmed
  • 1/4 cup flat-leaf parsley, finely chopped
  • 1 tbsp each oregano, thyme, finely chopped 
  • 8 figs, halved
  • 1 cup wild rocket (loosely packed)

To serve:

  • Azzuro Blend extra virgin olive oil, *
  • Due Vittorie Oro balsamic vinegar *
  • basil leaves


  • Combine mustard, anchovies and garlic in a bowl, season to taste and brush evenly over beef
  • Combine herbs in a bowl, then scatter on a tray and roll beef in herbs, pressing to cover evenly
  • Wrap beef in wrap, rolling ends to form a tight even cylinder, and place in freezer to chill and firm (30 minutes).
  • Thinly slice with a very sharp knife, remove plastic wrap, arrange on a platter and scatter with figs and rocket. Drizzle with oliver oil and balsamic vinegar to taste, season to taste, scatter with basil leaves and serve. Enjoy! 

Chef: Marco Edwardes (Te Whau Vineyard)

* available in the Azzuro Epicurean store

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