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Carpaccio of Welsh black beef fillet

From Market Kitchen
Japanese pickled ginger, Welsh beef and an Italian recipe make for an exciting fusion dish from Roger Jones

Carpaccio of Welsh black beef fillet

Method

1. Peel the beetroot and cut it into long, thin strips. Marinate it overnight in the ginger vinegar with a pinch of sugar mixed in.

2. Cover the beef fillet in cling film and carefully roll it out into a square.

3. Put the beef on a large square plate. Drain the beetroot and arrange it on top of the beef. Shave the truffle on top.

4. Garnish with parsnips crisps and a drizzle of Pedro Ximenez 1927 Caramel. Season with salt and freshly ground pepper.

Cook's note: Pedro Ximenez Caramel is a reduced sherry vinegar.

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Serves: 1

Prep: 10 min, plus overnight marinating

Ingredients
1 long stem Beetroot
vinegar, from a jar of Japanese pickled ginger
pinch Sugar
1 x 115g 3-week dry hung Welsh Black Beef fillet
1 medium black truffle, shaved