The combination of beef and strawberries may take a leap of imagination, but Alyn Williams' carpaccio recipe is truly sublime - and what's more, simple. If the salad leaves prove elusive, try using small parsley leaves, radish tips and small rocket leaves. 

Method
1.
To prepare the beef, ensure all fat and sinew is trimmed away and roll tightly in cling film. Freeze overnight
2.
Remove your beef from the freezer and slice very thinly, ensuring to remove all the cling film. Set aside on a plate to thoroughly defrost, absorbing any excess moisture with absorbent kitchen towel
3.
Hull and quarter the strawberries and place in a bowl. Add the sugar and vinegar to a saucepan and heat until the sugar dissolves
4.
Pour the liquid over the strawberries and leave to macerate for at least 1 hour
Macerate
Allowing an ingredient, typically fruit to soak in a liquid in order to take on a specific flavour and enhance the natural flavour of the ingredient. Fruits are usually soaked in liqueurs or sugary solutions
5.
Meanwhile, heat the unsalted butter in a frying pan until foaming. Then, add the ryvita, season and stir to cook for 3 minutes. Spoon out onto kitchen paper to drain
6.
Season and oil the beef slices and arrange the slices onto plates. Drain the strawberries - reserving some of the pickling liquid and place them on top of the beef
7.
Dress the leaves with oil, salt and pepper and scatter over each plate. Finish with a few drops of the pickling liquor
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Beef and strawberries recipe with a medium and round red wine, a spicy and rich red wine, or a full bodied red wine

Ingredients

Beef carpaccio

Pickled strawberries

Ryvita

To serve

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Beef and strawberries may seem an odd combination, but Alyn Williams isn't afraid to take risks and demonstrates that the combination works in this stunning carpaccio recipe

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