Ingredients
For the Beef Carpaccio:
400 g centre cut fillet of Dexter beef
15 g (1 tbsp) espelette (basque) pepper
5 g (1 tsp) sel rose
200 g black mustard leaf (chopped)
For the Beer Soaked Shallots:
1 shallot (peeled and sliced into ½ cm rings)
100 ml Howardian Gold beer
For the Nettle Fluid Gel:
2 handfuls of young nettle tops
450 g vegetable stock
2 gelatine leaves
For the Pickled Thistle:
12 thistle heads (peeled and choke removed)
200 ml pickling liquor
For the Wood Sorrel:
100 g wood sorrel
Method
- For the Beef Carpaccio: Trim any excess fat and sinew from the fillet.
- Roll in the espelette pepper then leave to marinate in the fridge for 1 hour.
- Remove from the fridge and season with the sel rose.
- Place a frying pan on a high heat, add 1 tbsp of oil into the pan and seal the fillet until golden brown all over.
- Remove from the pan and roll in chopped black mustard leaf. Wrap tightly in cling film and place in the fridge.
- For the Marinated Beer Shallots: For this recipe you only need the larger outer rings. Soak these in the beer for 1 hour.
- For the Nettle Fluid Gel: Soak the gelatine leaves in cold water for 15 minutes.
- Bring the stock to the boil, add the young nettle tops and then blend. Pass through muslin and season.
- Add the soaked gelatine to the warm stock and wait until they have dissolved.
- Place in the fridge to set. Once set, remove from the fridge and place in a blender until it reaches the consistency of a smooth fluid gel.
- For the Pickled Thistle: Thinly slice and soak in the pickling liquor until ready to serve.
- To Serve: Thinly slice the fillet, and then place the carpaccio in a line on the plate.
- Dot the nettle fluid gel around the plate. Scatter the wood sorrel on top of the beef.
- Remove the shallot rings from the beer and place 4 or 5 of these on top of the carpaccio.
- Remove the thistle from the pickling liquor and place these on top of the carpaccio.