Carpaccio of beef with pickled strawberries, wild spicy leaves and Ryvita

Name: Carpaccio of beef with pickled strawberries, wild spicy leaves and Ryvita
Total time: 1 h 15 min
Ingredients: 500g of aged sirloin of beef; 8 strawberries, under-ripe; 10g of sugar; 50ml of moscatel vinegar; 2 slices of ryvita, broken into pieces; 50g of unsalted butter; wild rocket leaves; wood sorrel; sea arrowgrass; salad burnet; bittercress flowers; rocket flowers; baby radish; olive oil, light; flaky sea salt; cracked black pepper

by Alyn Williams

Item 1 of 1

Starter
medium
4
1 hour 15 minutes

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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.

First published in 2015

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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

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Method

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

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

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

Pour the liquid over the strawberries and leave to macerate for at least 1 hour

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

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

Dress the leaves with oil, salt and pepper and scatter over each plate. Finish with a few drops of the pickling liquor

First published in 2015

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Alyn Williams

Alyn Williams has worked at some of the very best kitchens in Britain, training for many years under Marcus Wareing and Gordon Ramsay. His plates display his own unique culinary personality – brilliantly accomplished, playful and with remarkable interplay of flavours.

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