Thursday, 25 July 2013

Carpaccio Of Beef With Roast Aubergine And Balsamic Vinegar

Its summer, its hot - sometimes, but the past few weeks have been nice so why not try something different?This dish is great a starter or a main course, the only thing is as its raw beef it has to be really high in quality!!! Do not buy it from a supermarket, get it from a butchers.

150ml Balsamic Vinegar  
½ Aubergine        
Parmesan Cheese, For Garnish        
300g Beef Fillet   
Olive Oil
Salt and Pepper   
Crusty Bread To Serve      


  1. Cut Aubergine length ways and crush garlic in its skin. In olive oil sauté the Aubergine and garlic and allow to cool.
  2. Thinly slice the fillet of beef and pound between oiled cling film and arrange on plate.
  3. To serve sprinkle the beef with salt and pepper and drizzle with balsamic vinegar and olive oil.
  4. Arrange Aubergine and garlic on top with some salad leaves. Shave Parmesan over the top and serve with crusty bread.

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