05 May Beef fillet carpaccio with olive tapenade, green vanilla olives, white anchovy and pistachio butter and almond, olive oil and fig bread

Posted at 15:29h in Beef, Fish, Mains, Recipes, Red Wine, Side dishes & Salads, Starters, White Wine by

Beef fillet carpaccio with olive tapenade, green vanilla olives, white anchovy and pistachio butter and almond, olive oil and fig bread
Beef fillet carpaccio with olive tapenade, green vanilla olives, white anchovy and pistachio butter and almond, olive oil and fig bread
Print Recipe
Servings Prep Time
6-8 people 30 minutes
Cook Time
1 hour
Servings Prep Time
6-8 people 30 minutes
Cook Time
1 hour
Beef fillet carpaccio with olive tapenade, green vanilla olives, white anchovy and pistachio butter and almond, olive oil and fig bread
Beef fillet carpaccio with olive tapenade, green vanilla olives, white anchovy and pistachio butter and almond, olive oil and fig bread
Print Recipe
Servings Prep Time
6-8 people 30 minutes
Cook Time
1 hour
Servings Prep Time
6-8 people 30 minutes
Cook Time
1 hour
Ingredients
Beef fillet carpaccio
  • 1 Deli Co fillet, sinew removed
  • Some Willow Creek Privé olive oil, salt and pepper
  • A handful of parsley and chives, chopped
  • Zest of 2 lemons
Olive tapenade
  • 160 grams Willow Creek black olives, pitted
  • 30 ml capers
  • 4 anchovy fillets
  • 10 ml red wine vinegar
  • 10 ml dried Italian herbs
Vanilla green olives
  • 500 grams Willow Creek green olives in brine
  • 1/2 cup of the brine
  • 1/2 cup brown sugar
  • 1/2 cup White wine vinegar
  • 30 ml Vanilla paste
Almond, olive oil and fig bread
  • 1 kg SASKO cake flour
  • 10 grams (1 sachet) yeast
  • 45 ml brown sugar
  • 15 ml salt
  • 250 grams Montagu almonds, chopped
  • 15 ml Aniseeds
  • 600 ml lukewarm water
  • 200 ml Willow Creek Director's reserve olive oil
  • A few rosemary sprigs
  • A few purple Parisian figs,
White anchovy and pistachio butter
  • 250 grams Président Butter cubed and softened
  • 100 grams Montagu pistachio nuts
  • 8 white anchovy fillets
  • White pepper to taste
Instructions
Beef fillet carpaccio
  1. Heat a large frying pan until smoking hot.
  2. Rub the fillet with the oil and season to taste.
  3. Sear the fillet on all sides for a few seconds until the surface is well browned. Cool.
  4. Mix the herbs and lemon zest together and roll the fillet in it.
  5. Wrap tightly in cling wrap and place in the freezer overnight.
  6. Unwrap the fillet and thinly slice with a very sharp knife.
  7. Serve the carpaccio with the tapenade, vanilla olives, bread and butter.
Olive tapenade
  1. Place all the ingredients in a food processor and blend to a paste. Keep chilled.
Green vanilla olives
  1. Mix all the ingredients together and keep chilled.
Almond, olive oil and fig bread
  1. Mix the flour, yeast, sugar, salt, almonds and aniseeds together.
  2. Add the water and oil and knead until the dough is elastic and there are no flour clumps.
  3. Place in an oiled bowl, cover and leave to proof for 45 minutes or until doubled in size.
  4. Knock down the dough and place in a large, prepared loaf tin or round cake tin. You can also divide the dough into 2 or 4 tins.
  5. Place the rosemary sprigs into the dough and the fig halves on top. Press slightly so that they sit into the dough.
  6. Leave to proof for about 20 minutes and bake until golden.
  7. Drizzle with some extra olive oil, slice and serve.
White anchovy and pistachio butter
  1. Toast the pistachios in a dry pan and place into a food processor.
  2. Blend until it becomes almost like a butter. Cool down.
  3. Place the remaining ingredients in a food processor and mix until light and pale.
  4. Add the pistachio and mix well. Keep at room temperature.