Scotch Beef Carpaccio



Standard Supplier 15th February 2017

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.


  • 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


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.

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