Carpaccio of Scotch fillet
Served with radish, kohlrabi and horseradish slaw and finished with English truffle oil
We’re using prime Scotch beef via Dawn Meats in Saltcoats for this one.
- Cut the end of the fillet off, season and sear on a hot pan
- Baste with butter as you do this, turning the meat so it is evenly covered
- Plunge into ice cold water to stop the cooking process
- Wrap in clingfilm tightly and freeze. Slice thinly when frozen
We’ve teamed it up with a horseradish, salad radish and kohlrabi slaw and Truffle Hunter English truffle oil.