- Prep:-
- - 1 trimmed whole Scotch Beef fillet
- - 15ml pomace olive oil
- - 20g malden sea salt
- - 10g cracked black pepper
- - 20g dijon mustard
- - 30g chopped tarragon
- - 30g chopped flat leaf parsley
- - 10g finely chopped red chilli
- To serve:-
- - 80g thinly sliced Scotch Beef carpaccio
- - 15g shaved Anster cheese
- - 10g lilliput capers
- - 2g crushed maldon sea salt
- - 1g cracked black pepper
- - drizzle pomace oil
- - sprig of micro watercress
Scotch Beef Carpaccio
Scotch Beef Carpaccio
As an incredibly popular meat within the UK, Scotch Beef recipes are vast and varied. With a range of Scotch Beef cuts to consider as well as cooking methods and flavour pairings, Scotch Beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! Photography by Guy Hinks.
Ingredients
Method
Prep:-
1. Coat the Scotch Beef fillet with oil and roll in the Maldon sea salt before charring on all sides
2. Sprinkle the cracked black pepper and allow to cool in the fridge
3. Roll out a piece of cling film and coat with the chopped herbs and chilli
4. Remove the Scotch Beef fillet from the fridge and coat in the mustard before rolling in the chopped herbs and chilling and wrapping tightly
5. Freeze overnight
To serve:-
1. Place the Scotch Beef carpaccio on a slate plate and allow to come to room temperature, sprinkle the Anster cheddar, capers and seasoning over the meat before garnishing with the micro watercress and pomace oil.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
