Hibiscus Infused Beef Fillet Carpaccio
Trying new flavour combinations is wildly exciting especially when you stumble across one of your own imaginings as I have done with this recipe. Paring fillet carpaccio with Sauvignon Blanc is an unexpected choice but the acidity, fruitiness and aromatic intensity are well-suited to grilled meats. Hibiscus is also on trend at the moment and using it to gently marinated and infuse the fillet works really well. This dish is sure to impress your guests and will have everyone talking. We also crated a lovely mustardy hibiscus infused dressing for the meat which not only looks wonderful but turns up the flavour notches! Serve with our well chilled Sauvignon Blanc. The perfect spring recipe!
Servings Prep Time
6-8people 2hours
Cook Time
10minutes
Servings Prep Time
6-8people 2hours
Cook Time
10minutes
Ingredients
  • 1-1,2kg good quality beef fillet
  • Willowcreek Persian Lime Flavoured Olive oil
  • 1cup of chopped Italian Parsley
  • 1cup of dried Hibiscus flowers
  • salt and pepper
Hibiscus Mayonnaise
  • 2 Egg yolks
  • 1 large table spoon of wholegrain mustard
  • Juice and rind of small lemon or half of a big lemon
  • 2cups of canola oil
  • salt and pepper
  • 2 large table spoons of dried hibiscus flowers
Instructions
  1. 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.
  2. Make a rub by mixing the chopped parsley and Hibiscus flowers. Spread out onto a large cleaned surface and roll the fillet in the rub covering the meat generously.
  3. Roll the fillet tightly in cling film to create an even long sausage. Semi freeze for about 2 – 3 hours
  4. Remove the cling film and with a very sharp knife carve slivers of beef carpaccio.
  5. Arrange onto a large platter, season with Maldon salt, ground black pepper, olive oil, capers with a squeeze of lime juice and dollops of Hibiscus Mayonnaise and fresh herbs
Hibiscus Mayonnaise
  1. Place the egg, mustard, lemon juice and rind in a food processor and pulse.
  2. Slowly start adding the oil until a thick creamy consistency develops.
  3. Seasons with salt and pepper and stir on the Hibiscus flowers.
  4. Let it rest for about an hour before using.
Notes and tips
  1. Both these recipes can be prepared in advance and the mayonnaise will last for about 2 weeks in the fridge
  2. To create a meal out of this dish serve with a hibiscus infused freshly baked ciabatta