Make it Scotch

Beef Carpaccio Tartlets

  • Prep 30 mins
  • Cook 20 mins
  • Serves 4

Ingredients

Cooking Method

  • 1
    Make the pastry, put the flour, butter and cheese into a food processor and pulse until like fine breadcrumbs, add the water and pulse again to combine. Remove from processor and pinch together with your fingers, chill while you sear the meat.
  • 2
    Mix the pepper, rosemary and salt together on a flat surface and roll the beef firmly in it to evenly coat the surface. Heat a griddle to very hot and brown the meat on all sides, 5-6 mins. (The best way to do this is to wear rubber gloves and hold the meat in your hands and turn the meat so that it doesn’t roll about, or you can use long handled tongs). Remove to a board to cool.
  • 3
    Heat the oven to 200 c and place a baking sheet on the middle shelf.
  • 4
    Thinly roll out the pastry and use to line the mini tins. Prick the pastry bases with a fork and press some buttered foil into the cases to prevent the pastry sliding whilst cooking. Bake for 10 minutes, carefully remove foil and finish cooking a further 10 mins until the pastry is crisp and golden brown. Cool a little in the tins then remove to a cooling rack.
  • 5
    If you have a mandolin grater, cut the vegetables into very fine julienne strips, do the beetroot last! If not cut each into very thin slices and then cut those into very thin matchsticks, leaving them in 3 separate piles. in a small bowl mix together the oil, vinegar and salt and set aside.
  • 6
    Slice the beef as thinly as humanly possible with a very sharp knife. It doesn't matter if the slices break up a bit, it will melt in the mouth. carefully arrange a couple of slices into each of the pastry cases with a pile of the little vegetable sticks next to them. Dress the vegetables with some oil and balsamic vinegar and the beef with a trail of the horseradish sauce and top each with a basil leaf.
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