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.

  1. Cut the end of the fillet off, season and sear on a hot pan
  2. Baste with butter as you do this, turning the meat so it is evenly covered
  3. Plunge into ice cold water to stop the cooking process
  4. 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.