Beef & Strawberries Recipe - Great British Chefs

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.

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Ingredients

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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

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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

wild rocket leaves
wood sorrel
sea arrowgrass
salad burnet
bittercress flowers
rocket flowers
baby radish
olive oil, light
flaky sea salt
cracked black pepper

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Alyn Williams

It is always a pleasing moment when a talented apprentice steps out and succeeds on their own terms. After working as Head Chef at Marcus Wareing at The Berkeley for five years, Alyn Williams has done exactly that; taking over the Westbury in the autumn of 2011 and quickly winning a Michelin star.