Taste Magazine
Login/Register
Menu
  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Starters
    • Mains
    • Desserts
    • Drinks
    • View all
  • Ingredients
    • Apples
    • Cabbage
    • Cheese
    • Citrus
    • Mushrooms
    • Pork
    • Potatoes
    • Root vegetables
    • View all
  • Dishes
    • Curry
    • Braai
    • Slow roasts
    • Soup
    • Pasta
    • Plant-based
    • Warm puddings
    • View all
  • Occasions
    • Birthdays
    • Ramadan
    • Eid
    • Easter
    • Pesach
    • Diwali
    • Hanukkah
    • Christmas
    • New Year’s Eve
  • Popular
    • South African
    • Air fryer
    • Braai
    • Five-ingredients or less
    • 30 minutes or less
    • Great Value
  • Win
    • Competitions
    • Competition Winners
  • Culture
    • Articles
    • How To
    • Columns
    • Glossary
  • WList™ great value hub
  • Login
  • WCellar
  • Contact Us
Editor’s picks
Easy, butter-roasted tomato-and-sausage spaghetti
Great value

Easy, butter-roasted tomato-and-sausage spaghetti

1 hour
Sweetcorn tamarind soup
Corn recipes

Sweetcorn tamarind soup

20 minutes
Pork cacciatore
Italian recipes

Pork cacciatore

50 minutes
  • Home
  • Recipes
  • Carb Conscious
Low-carb, high-fat biscuits
Biscuit recipes

Low-carb, high-fat biscuits

15 minutes
Spinach-and-mushroom bake
Mushroom recipes

Spinach-and-mushroom bake

25 minutes
Bright green rocket-and-almond pesto

Bright green rocket-and-almond pesto

Baked tomato relish with crispy fried eggs
Breakfast recipes

Baked tomato relish with crispy fried eggs

20 minutes
Mariana's smoked mackerel salad
Seafood recipes

Mariana’s smoked mackerel salad

Rotisserie chicken and roast tomatoes in peri-peri sauce
Chicken recipes

Rotisserie chicken and roast tomatoes in peri-peri sauce

30 minutes
Chicken Caesar salad
Salad recipes

Chicken Caesar salad

6 minutes
Layered raspberry and mocha granita

Layered raspberry and mocha granita

10 minutes
Lip-smacking lemon pops by Kamini Pather
Frozen yoghurt

Lip-smacking lemon pops by Kamini Pather

Asian fish cakes with chilli mayonnaise
Asian recipes

Asian fish cakes with chilli mayonnaise

5 to 7 minutes
Chickpea-stuffed brinjals
Brinjal recipes

Chickpea-stuffed brinjals

30 minutes
Beef carpaccio with nectarine salad
Beef recipes

Beef carpaccio with nectarine salad

1 minute
  • 58 of 120
  • Taste Magazine
  • shop online at woolworths. Shop Now
© 2025 Woolworths holdings limited. All rights strictly reserved.
  • Advertise
  • Contact Us
  • Privacy Policy
  • Terms & Conditions
  • Media24
Please login or register to favourite a recipe.
Login/Register

Beef carpaccio with nectarine salad

By Abigail Donnelly
Full StarFull StarFull StarFull StarFull Star
4
Easy
30 minutes
1 minute

Ingredients

  • 2 T canola oil
  • 500 g beef fillet
  • 4 T black peppercorns, crushed
  • 2 T flaked sea salt
  • 50 g Parmesan, grated
    • For the salad:

  • 4-6 ripe nectarines
  • 75 g Woolworths baby herb leaves
  • 15 g Woolworths baby pea shoots
  • 1 fennel bulb
    • For the English mustard dressing, mix:

  • 3 T English mustard
  • 1 T apricot jam
  • 4 T red wine vinegar
  • 125 ml extra virgin olive oil
  • Sea salt and freshly ground black pepper, to taste

Method

1. Heat the canola oil in a pan over a high heat. Coat the fillet in the crushed peppercorns and salt, then sear in the hot pan until the fillet is just browned, no more than 1 minute.

2. Allow the fillet to rest for 5 minutes, then wrap tightly in clingwrap and chill for 1 hour.

3. To serve, remove the clingwrap from the fillet and slice as thinly as possible using a sharp knife. Place the sliced fillet on a serving dish and top with the salad. Drizzle the dressing over and top with Parmesan.

4. To make the salad, thinly slice some of the nectarines and cut others into wedges. Toss with the baby herb leaves and pea shoots. Using a vegetable peeler, thinly shave the fennel bulb and mix with the salad.