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Canto with Beef Carpaccio, Anchovy Aioli & Citrus Dressing

Canto with Beef Carpaccio, Anchovy Aioli & Citrus Dressing

5th Jan 2022

What a perfect pairing by Another Food Blogger for our Fleurieu Canto Sangiovese Lagrein

When we created our Canto red blend, we envisaged it as the perfect melody of savoury grape varieties to suit home style Italian dishes like pizza and pasta.  A relax-and-kick-back-on-a-Sunday, kind of vibe.

But Another Food Blogger has stepped it up and the result is spectacular and worthy of a dinner party! The dark fruit and earthy/savoury flavours of the wine provide the perfect foil for the salty, zingy flavours of this dish, and the carpaccio is so much better suited to a medium bodied red like Canto over a rich Shiraz or Cabernet.

Right on the mark for when you want to impress your meat-loving, carb-avoiding guests in the warmer seasons.

Beef Carpaccio, Anchovy Aioli & Citrus Dressing

Serves 4ppl (as an appetiser)

Prep = 10 minutes Cook = 2 minutes Freezer Time = 1 hour


400g eye fillet
1 tbsp capers
1 handful rocket leaves
Parmesan cheese
½ shallot – thinly sliced
3 tbsp olive oil
1 tbsp lemon juice

Anchovy Aioli

4 anchovies
1 clove garlic - crushed
2 egg yolks
100ml olive oil
1 tbsp lemon juice
1 tbsp cold water



Drizzle beef in 1 tbsp olive oil and season with salt and pepper
In a hot frying pan add 1 tbsp oil and sear beef for 30 seconds each side
Remove and allow to cool. Once cooled wrap tightly in cling film and place in the freezer for 1 hour to chill – this makes it easier to slice (make aioli)
Mix 2 tbsp olive oil and 1 tbsp lemon juice together and set aside
Slice beef as thinly as possible and layer on a plate
Add shallots, capers and aioli.
Drizzle dressing over the top and finish with rocket leaves and shaved parmesan


Chop the anchovies finely and add to a small food processor along with crushed garlic, egg yolks & lemon juice
Blend the ingredients to combine and gradually add the olive oil until it thickens
Whisk the cold water through, taste and adjust seasoning as necessary
Store in the fridge until ready to use 

Essential Tools

Chef knives
Chopping board
Frying pan
Cling film
Measuring utensils
Small food processor


Make sure your pan is red hot when searing the beef and do so for only 30 seconds per side so you get a nice crust
Wrapping the beef in cling film helps keep its shape
Freezing the beef slightly will help to get even slices when cutting it – it won’t be frozen just slightly firmer to touch
Only use fresh beef when making this dish – good quality beef is safe to eat raw but only fresh meat – not frozen.

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