Recipe & Photo by Natalie Findlay
700g beef tenderloin
80g grainy mustard
4 tsp (20 mL) extra virgin olive oil
1 Tbs (15 mL) Worcestershire sauce
4 tsp (20 mL) lemon juice, freshly squeezed
25g shallots, finely chopped
20g parsley, finely chopped
40g capers, roughly chopped
10g Parmesan, finely grated
3g jalapeños, finely diced
Generous pinch, smoked sea salt
To taste, black pepper
Balsamic vinegar to drizzle
- Wash and dry the meat. Freeze for about 20 minutes until the meat is very cold; this will make it easier to cut.
- Add all ingredients except the meat and balsamic vinegar in a medium bowl. Stir to combine. Place mixture covered in the fridge until ready to use. Can be made 4 hours ahead.
- Dice meat into small cubes. Add meat to the other ingredients and stir to combine. Taste and adjust seasoning to your taste.
- Top with a selection of micro greens and drizzle with balsamic vinegar. Serve cold on it’s own or on small toasts.