Beef fillet carpaccio served with black olive tapenade, vanilla green olives, almond, olive oil and fig bread and white anchovy and pistachio butter
Serves: 8-10 people
Prep Time: 30 minutes
Cooking Time: 45 minutes
Passive Time: overnight
A little effort
[divider]Ingredients[/divider]
Carpaccio
• 1 Deli Co beef fillet, sinew removed
• Some Willow Creek Privé olive oil, salt and pepper
• A handful of parsley and chives, chopped
• Zest of 2 lemons
• President brie, camembert and creamy blue cheese to serve
Olive tapenade
• 160g Willow Creek black olives, pitted
• 30ml capers
• 4 anchovy fillets
• 10ml red wine vinegar
• 10ml dried Italian herbs
Vanilla marinated olives
• 500g Willow Creek green olives in brine
• 1/2 cup of the brine
• 1/2 cup brown sugar
• 1/2 cup white wine vinegar
• 30ml vanilla bean paste
Almond, olive oil and fig bread
• 1kg SASKO cake flour
• 10g (1 sachet) instant yeast
• 45ml brown sugar
• 15ml salt
• 200g Montagu almonds, chopped
• 15ml aniseeds
• 600ml lukewarm water
• 200ml Willow Creek Director’s Reserve olive oil
• A few rosemary sprigs
• A few purple Parisian figs, halved
White anchovy and pistachio butter
• 250g President butter, cubed and softened
• 100g Montagu pistachios
• 8 white anchovy fillets
• White pepper to taste
[divider]Method[/divider]
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 parsley 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, butter and cheese.
Olive tapenade
1. Place all the ingredients in a food processor and blend to a paste. Keep chilled.
Vanilla marinated 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. XS
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.
5. Keep at room temperature.