½ cup red wine vinegar
¼ cup sugar
1 tsp whole black peppercorns
1 bunch baby beetroots, trimmed
200g beef eye fillet
½ cup watercress sprigs
¼ cup shaved pecorino
olive oil, to drizzle
1 tbsp sea salt flakes
1 tsp Worcestershire sauce
Place red wine vinegar, ½ a cup of water, sugar and peppercorns in a small saucepan over low heat, stirring until the sugar dissolves.
Add beetroots and bring
to the boil. Reduce heat to
low and gently simmer for
25 minutes or until beetroots are tender.
Remove from the heat and cool completely, reserving 1 tablespoon of beetroot liquid. Peel beetroots and halve. Set aside.
Meanwhile, tightly wrap beef in plastic wrap. Freeze for 20-30 minutes or until firm enough to slice thinly. Thinly slice beef and place on a serving plate. Top with watercress, beetroots and pecorino; drizzle with olive oil and the beetroot liquid.
Combine the salt and Worcestershire sauce; serve with the carpaccio.
Tip: Herbs such as tarragon or parsley would be a nice addition to the Worcestershire salt.