Carpaccio with Horseradish & Oysters

Carpaccio with Horseradish & Oysters

A delicious starter that sets the tone of the evening so well.

Ready in: 35 minutes

Serves: 4

Complexity: very-easy

kcal: 244

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Ingredients

HORSERADISH CREAM:--
1 heaped tbsp creamed horseradish
½ tsp SIDS SALT & PEPPER
250 ml cream
SALSA ERBE:--
¼ cup sage, fine chopped
¼ cup oregano, fine chopped
¼ cup rosemary, fine chopped
½ cup flat leaf parsley, chopped
1 small red chilli, fine chopped
2 cloves garlic, crushed
EV olive oil
SIDS SALT & PEPPER to taste
CARPACCIO:--
2 tbsp white peppercorns, crushed
2 tbsp black peppercorns, crushed
700 g beef fillet
½ tsp SIDS CRAZY LEMON
rice bran oil for frying
12 Pacific oysters
2 lemons

Directions

HORSERADISH CREAM: In a small bowl, mix horseradish, SIDS SALT & PEPPER and cream until just thickening. Adjust seasoning to taste.
SALSA ERBE: Mix everything together, adding enough olive oil to form a wet paste. Adjust seasoning with SIDS SALT & PEPPER to taste.
CARPACCIO: Mix together the crushed pepper and SIDS CRAZY LEMON then roll the beef until well coated.
Heat a frypan with oil until almost smoking then add beef and gently roll, until all sides are slightly crisp. Remove and rest for at least 10 minutes.
Thinly slice the beef and spread on 4 plates, then sprinkle with SIDS SALT & PEPPER and a drizzle of Salsa Erbe. Place 3 oysters on each plate with a drizzle of horseradish cream and a bit of olive oil.
Serve with bruschetta.