Carpaccio of Devonshire Ruby Red Beef

Marinated Vegetables, Horseradish Cream, Red Wine Reduction

 

Head Chef -- Daniel Kay

 

 

1  Season Beef Fillet well and sear in a hot pan, wrap in cling film and     chill.

 

 

 

2  Marinate vegetables by blanching Baby Leeks in boiling Salted Water           for 1 minute then refresh in Iced Water.

 

 

 

3  Cut Red Pepper into Strips and Sauté in a hot pan until softened.

 

 

 

4  Blanch Baby Artichokes in boiling Salted Water, drain and cool.

 

 

 

5  To make the Vinaigrette use 3 parts Olive Oil, 1 part White Wine                 Vinegar and season to taste.

 

 

 

6  Marinade the vegetables in the Vinaigrette, add a few sprigs of Thyme         and 2 Cloves of Crushed Garlic.

 

 

 

7  To make the Horseradish Cream, whip 2 cups of Double Cream until            you have a ribbon consistency,  then fold in 2 teaspoons of good                Creamed Horseradish, 1 teaspoon Dijon Mustard and chill well.

 

 

 

8  Make the Red Wine Reduction by reducing 2 bottles of good Red Wine         until thick & syrupy.

 

 

 

9  Arrange 4 wafer thin slices of the seared Beef down the centre of             your plate, scatter the marinated vegetables over and around the               Beef, spoon the Horseradish Cream on top of the vegetables and to           finish drizzle with the Red Wine Reduction.