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Miss Scarlett’s Beef Carpaccio

Take some tails of British beef fillet and pan fry on a high heat for a couple of minutes on either side until browned and sealed.  Remove from the heat and place on a chopping board.

Take a VERY sharp knife and slice the tails really finely.  Arrange on a platter, scatter over fresh rocket, then drizzle over a good slug of Ornamental, scatter a little sea salt and black pepper, and serve with a large glass of rioja.  Yum yum!

Miss Scarletts Beef Carpaccio
Posted 10.04.13