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

servings4
1 hour 15 minutes

Ingredients

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