Photograph: Laura Edwards
- 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
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.
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.
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.