Carpaccio of beef with pickled strawberries, wild spicy leaves and Ryvita
- Starter
- medium
- 4
- 1 hour 15 minutes, plus overnight freezing time
PT1H15M
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.
Discover more:
Share recipe
Related recipes
Related recipes
Beef carpaccio with pink pepper, rocket and sun-dried tomatoes
Mustard-marinated beef topside
Beef carpaccio
Venison carpaccio
Duck carpaccio with sea urchin foam, romanesco and lotus root crisp
Ingredients
Metric
Imperial
Beef carpaccio
- 500g of aged sirloin of beef
Pickled strawberries
- 8 strawberries, under-ripe
- 10g of sugar
- 50ml of moscatel vinegar
Ryvita
- 2 slices of ryvita, broken into pieces
- 50g of unsalted butter
To serve
- wild rocket leaves
- wood sorrel
- sea arrowgrass
- salad burnet
- bittercress flowers
- rocket flowers
- baby radish
- olive oil, light
- flaky sea salt
- cracked black pepper
Method
1
To prepare the beef, ensure all fat and sinew is trimmed away and roll tightly in cling film. Freeze overnight
- 500g of aged sirloin of beef
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
- 8 strawberries, under-ripe
- 10g of sugar
- 50ml of moscatel vinegar
4
Pour the liquid over the strawberries and leave to macerate for at least 1 hour
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
- 50g of unsalted butter
- 2 slices of ryvita, broken into pieces
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
- wild rocket leaves
- wood sorrel
- sea arrowgrass
- salad burnet
- bittercress flowers
- rocket flowers
- baby radish
- olive oil, light
- flaky sea salt
- cracked black pepper
You may also like
Carpaccio of beef with pickled strawberries, wild spicy leaves and Ryvita
SITES
INFORMATION
© Great British Chefs 2019