Ingredients
| 400g very fresh beef tenderloin | |
| 150g radishes, thinly sliced (we used Cherry Belle and Daikon) | |
| 2 cups radish sprouts | |
| 40g parmesan, shaved | |
| 2½ tablespoons capers | |
| 3 tablespoons extra virgin olive oil | |
| 1 tablespoon lemon juice | |
| ½ tablespoon balsamic vinegar |
A quick, elegant dish that is fresh, vibrant and exquisitely balanced. The radish not only adds crunch and brightness, but also enhances the beef in both flavour and presentation.
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Instructions
| 1. | Put the beef tenderloin in the freezer for 30 minutes to firm – this makes slicing easier. |
| 2. | Using a very sharp knife, slice the beef as thinly as possible. |
| 3. | Place each slice between two sheets of parchment paper and roll until paper thin. |
| 4. | Arrange the beef slices in a single layer on a serving platter. |
| 5. | Evenly distribute the radishes, radish sprouts, parmesan and capers over the beef. |
| 6. | Drizzle with the olive oil, lemon juice and balsamic vinegar. |
| 7. | Season generously with salt and freshly ground black pepper. |
Recipe Sofia Taquet / Photography Tony Nyberg / Styling Fiona Lascelles