Photo: Marina Oliphant
Have your say
Ingredients
- For the pickled cherries:
- 425ml white wine vinegar
- 12 peppercorns
- 12 whole allspice
- 350g sugar
- 3 bay leaves
- 500g fresh cherries
- For the celeriac remoulade
- 1 small celeriac, peeled
- Sea salt to season
- Juice of 1/2 lemon
- 5 tbsp good quality mayonnaise
- 1/2 cup chopped parsley
- For the carpaccio
- 2 tbsp black peppercorns
- 2 tbsp coriander seeds
- 2 tbsp salt
- 1.5kg fillet of beef
- 2 tbsp horseradish cream
- 200ml creme fraiche
- Juice 1 lemon
- Handful picked watercress
- 100g shaved parmesan
Method
To make pickled cherries, bring vinegar, peppercorns, allspice, sugar and bay leaves to a simmer in a small pot. Leave to cool for five minutes before pouring over cherries in an airtight jar. Pickle for a day before placing in the fridge where they will keep indefinitely. Serve at room temperature.
For remoulade, thinly slice celeriac, then julienne finely into thin strips. Place in a bowl, sprinkle with a pinch of salt and allow to sit for a few minutes. Mix lemon juice, mayonnaise and parsley, add celeriac and mix thoroughly. Set aside.
For beef, place peppercorns, coriander seeds and salt in a mortar and pound with a pestle until coarsely ground. Rub all over beef fillet, pressing in well. Heat a grill pan or large frying pan until very hot and sear meat for about five minutes until brown and crispy on all sides. Remove from pan and rest for 10 minutes, then slice thinly and arrange on a platter.
Mix horseradish cream with creme fraiche and thin out with a little lemon juice to pouring consistency. Drizzle over platter of beef slices, garnish with watercress and shaved parmesan. Serve with remoulade and pickled cherries.
Reviews
Be the first to write a review.
New user? Sign up
Write a review
You are logged in as [Logout]
All information entered below may be published.
Thank you
Your review has been submitted for approval.
Reviews are moderated and are generally published if they are on-topic and not abusive.