Organic Beef Carpaccio - A Guest Recipe by Thomas Straker
We’re proud to raise traditional and rare-breed cattle, including South Devon, Gloucester, and Aberdeen Angus. All are reared slowly and organically on grass pasture and wild forage, then processed at our own small abattoir in Staffordshire. Our prime cuts are dry-aged on the bone for at least 21 days, developing incredible flavour that truly shines when enjoyed raw like this.
500g organic beef fillet
500g broad beans in the pod (weight before podding)
60g garlic mayonnaise
Zest and juice of ½ lemon
2 anchovies, finely chopped
½ tablespoon Dijon mustard
60g Parmesan, shaved into thin slices
Extra virgin olive oil
Freshly ground black pepper
Flaky sea salt
First, prepare the broad beans. You can do this either from raw by podding and then peeling the beans, or by blanching them first in salted boiling water - they’ll pop out from their skins more easily this way. Set aside in a bowl.
Next, make the dressing. Add the mayonnaise to a mixing bowl along with the chopped anchovies, mustard, a squeeze of lemon juice and some salt and pepper. Taste, adjusting the seasoning as needed.
Onto the beef. Make sure you have a sharp knife for this part! Slice the beef fillet as thinly as possible, then lay them onto your chopping board and use the flat of your knife to flatten them out to an even thickness.
Arrange the beef slices on plates and season with salt and pepper, then drizzle generously with olive oil. Spoon over the dressing, then top with the broad beans and Parmesan shavings. Finish with a final drizzle of olive oil and a good squeeze of lemon juice and serve straight away.
