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ORGANIC ROOT VEGETABLES WITH HONEY & THYME

BEEF CARPACCIO

Ingredients

400g beef fillet
¼ cup NOMU Beef Rub
3 tbsp NOMU Extra Virgin Olive Oil

TO SERVE:
Rocket leaves
100g parmesan cheese, shaved
Caper berries
NOMU Extra Virgin Olive Oil,
NOMU Sea Salt and Black Pepper, to season
Crusty bread

Directions

Remove any visible sinew or fat from the fillet and rub generously with NoMU Beef Rub. Heat the Olive Oil in a pan until hot and sear the fillet on the outside to seal.

Cool the fillet and wrap tightly in plastic wrap so the fillet keeps its shape. Place in the freezer for 1-2 hours – this makes the meat more firm and easier to slice.

Using a sharp knife, cut paper-thin slices of fillet and arrange immediately on a serving plate in a circular pattern. Garnish with rocket, parmesan, caper berries and a generous drizzle of Olive Oil. Season with salt and pepper and serve with crusty bread.

Ingredients

400g beef fillet
¼ cup NOMU Beef Rub
3 tbsp NOMU Extra Virgin Olive Oil

TO SERVE:
Rocket leaves
100g parmesan cheese, shaved
Caper berries
NOMU Extra Virgin Olive Oil,
NOMU Sea Salt and Black Pepper, to season
Crusty bread

Directions

Remove any visible sinew or fat from the fillet and rub generously with NoMU Beef Rub. Heat the Olive Oil in a pan until hot and sear the fillet on the outside to seal.

Cool the fillet and wrap tightly in plastic wrap so the fillet keeps its shape. Place in the freezer for 1-2 hours – this makes the meat more firm and easier to slice.

Using a sharp knife, cut paper-thin slices of fillet and arrange immediately on a serving plate in a circular pattern. Garnish with rocket, parmesan, caper berries and a generous drizzle of Olive Oil. Season with salt and pepper and serve with crusty bread.

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