• 1.5 tsp black peppercorns, freshly crushed
  • 1.5 tsp pink peppercorns, freshly crushed
  • 5 limes
  • 400 g prime beef fillet
  • 1 tbsp olive oil
  • 5 tbsp capers, drained, rinsed and dried
  • 1 tsp Dijon mustard
  • 4 tbsp extra-virgin olive oil
  • a pinch of sugar
  • 2 tsp sea salt
  • micro leaf garlic chives, to serve


  1. 1

    On a plate, mix the crushed peppercorns with the finely grated zest of 3 limes and coat the beef. Heat a nonstick frying pan until very hot and sear the beef briefly on all sides. Transfer to a plate, cool for 10 minutes, then freeze for 30 minutes.

  2. 2

    Meanwhile, heat the oil in a frying pan and fry the capers, stirring constantly until crisp, then tip on to kitchen paper to cool. For the dressing, whisk the juice and zest of 1 lime and mustard in a small bowl, then whisk in the oil and a pinch of sugar to taste. For the lime salt, mix the zest of the last lime into the sea salt in a small bowl; set aside.

  3. 3

    When the beef is firm, slice as thinly as possible and lay on large sheets of clingfilm, leaving gaps between slices. Cover with clingfilm; use a rolling pin to bash the slices until a little larger and thinner. To serve, divide the meat between 4 plates, top with the capers and spoon over the dressing. Scatter with the lime salt and micro leaves.


    Get ahead: prepare the dressing, salt and beef a few hours ahead. Arrange the beef in a single layer between clingfilm; assemble just before serving.


    Kitchen secret: carpaccio was named for painter Vittore Carpaccio, known for the characteristic red and white tones in his work.

Nutritional Details

Each serving provides
  • Energy 1696kj 405kcal 20%
  • Fat 33.9g 48%
  • Saturates 6.8g 34%
  • Sugars 1.1g 1%
  • Salt 1.8g 30%

% of the Reference Intakes

Typical values per 100g: Energy 733kj/175kcal

Each serving provides

1.6g carbohydrate 2.9g fibre 22.0g protein

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