- • One well aged Scotch Beef ribeye off the bone approx. 2kg in weight.
- • Transglutaminase
- • 100g of pecorino (shaved)
- • 12 truffle dwarf peaches (quartered)
- • 100g of pine nuts (toasted)
- • Truffle oil
- • Mustard seeds
- • 24 nice sprigs of chervil
- • Extra virgin olive oil
- *this amount of Scotch Beef ribeye will make more than six portions
Carpaccio of Scotch Beef ribeye, truffle dwarf peaches, pecorino and pine nuts
Carpaccio of Scotch Beef ribeye, truffle dwarf peaches, pecorino and pine nuts
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! (Serves 6) By Jonathan Macdonald, Ox and Finch. In association with Quality Meat Scotland. Photography by Guy Hinks.
Ingredients
Method
• Start by trimming up the Scotch Beef ribeye, we are looking to separate the top flat muscle from the large eye of meat beneath
• Removing all fat and sinew from both pieces
• With the larger piece we half it straight down the middle to give us two barrel shaped pieces of similar size to half a Scotch Beef fillet
• With the smaller, flatter piece we half this also, then dust each side of the Scotch Beef ribeye with the transglutaminase (protein glue), place one piece on top of the other and roll tightly in cling film into a barrel shape which should be of similar size to the other two pieces.
• Roll the remaining two pieces in cling film also to try and obtain a neater shape and leave overnight.
• The following day we sear the Scotch Beef- we use a plancha on full to obtain a really good smoky char on the Scotch Beef.
• Oil the beef and quickly sear on all sides trying not to cook the beef too long on any side.
• Leave to cool for 10 minutes, then roll first in truffle oil and then in mustard seeds.
• Wrap tightly again in cling film and refrigerate for at least six hours.
• Slice the Scotch Beef as thinly as possible and arrange five nice slices per plate, top with the truffle dwarf peaches (allowing eight quarters per portion), the shaved pecorino, pine nuts and chervil, season the Scotch Beef with sea salt cracked black pepper and drizzle with the extra virgin olive 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 and restrict access – 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 12 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 500,000 followers across Facebook, Twitter, 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.
