Australian Beef Carpaccio, Sunflower Seeds and Shoots, Garlic Confit, and Pickled Mustard Seeds

Adapted by
March 2014
Yield: 4 servings


Garlic Confit
1 head garlic, cloves separated with skin intact
olive oil
1 sprig thyme
Pickled Mustard Seeds
1 cup yellow mustard seeds
1 cup sugar
2 cups cider vinegar
To Assemble and Serve
4 ounces Australian lamb tenderloin, thinly sliced
black pepper
3 tablespoons toasted sunflower seeds
2 tablespoons finely chopped watercress
2 tablespoons finely minced shallot
sunflower shoots


For the Pickled Mustard Seeds:
In a medium saucepot, cover mustard seeds with cold water and bring to a boil. Remove from heat and strain. Repeat process once more. In the same pot, combine mustard seeds, sugar, 1 cup water, and cider vinegar. Bring to a boil, remove from heat, and cool at room temperature.

For the Garlic Confit:
In a small saucepot, cover garlic cloves with olive oil. Add thyme and warm slowly over very low heat. Cook until garlic is tender. Remove from heat and cool completely. Remove garlic from pot, reserving oil. Remove cloves from skins and pass through a tamis.

To Assemble and Serve:
Arrange beef in a circle on a round plate. Season with salt and pepper. In a bowl, combine sunflower seeds, watercress, shallot, 3 tablespoons Pickled Mustard Seeds, and 1½ tablespoons Garlic Confit—adding a splash of pickling liquid from Pickled Mustard Seeds and oil from Garlic Confit to make a vinaigrette. Season with salt and pepper. Evenly spread the vinaigrette on top of the beef and garnish with sunflower shoots.