Rare roast beef salad with carpaccio dressing

This salad was inspired by the original carpaccio recipe from Harry's Bar in Venice. Prep a little premium beef and mobilise the parmesan and piquant capers and the intense pleasures of this salad aren't too far away. Always wash capers well to remove excess salt. It's so much nicer to roast beef to your liking: simply use a thermometer to check its internal temperature.


  • 400g piece tenderloin beef fillet
  • Sea salt and freshly ground black pepper
  • 1 tbsp extra virgin olive oil, plus extra
  • 30g baby rocket leaves
  • 1 eschalot, finely sliced on a mandolin
  • 30g finely shaved parmesan
  • 1 tbsp flat-leaf parsley leaves, roughly chopped
  • 1 tbsp salted baby capers (washed to remove salt, and drained)

  • For the dressing
  • 3/4 cup whole-egg mayonnaise
  • 4 tsp Worcestershire sauce
  • 2 tsp of lemon juice
  • 2 tbsp full-cream milk, approximately


Preheat oven to 200°C.

Season and seal the beef fillet in a hot, well-oiled pan until golden brown on all sides (about 2-3 minutes).

Place the beef on an oven tray and roast for 15 minutes, or to your liking (50°C internal temperature for medium-rare). Rest for 15 minutes, then allow to cool completely in fridge before slicing.

For the dressing, whisk together the mayonnaise, Worcestershire sauce and lemon juice and season to taste. Gradually whisk in the milk, adding just enough just so the mixture coats the back of a wooden spoon. Taste and adjust seasoning.

Slice the beef as thinly as possible and arrange on four plates.

In a bowl, mix the rocket, sliced eschalots, parmesan, parsley and baby capers with a splash of olive oil.

Drizzle the dressing across the beef, then top each plate with the salad.

NOTES: Want something to drink?
When it comes to alternative varieties like vermentino, there are few better than the Chalmers family's Heathcote 2011. This wine, from central Victoria, has fresh notes of ripe yellow citrus and crunchy green apples, while its subtle, herbaceous character ties in with the salad's rocket and parsley.

First published in the Good Weekend.