Beef carpaccio & pickled cherries
Kathy Slack
Quick-seared steak with a sweet and sour hit of pickled fruit
Recipe Meta
Prep
10 mins
Cook
5 mins
Serves
4 (as a starter)
Difficulty
Easy
Ingredients
- 4 tbsp caster sugar
- 4 tbsp cider vinegar
- 150g cherries, destoned
- 200g fillet steak
- 1 tbsp olive oil
Method
Start by making the pickle. Over a low heat, dissolve the caster sugar in the vinegar. Turn the heat off and leave the pickling liquor to cool. Add the cherries and set aside for 10 mins, but up to 12 hours.
For the beef, rub the steak with oil and season heavily with salt and pepper. Get a frying pan smoking hot, then sear the beef for no more than 30 seconds on each side. Slice very thinly and arrange on a plate. It should be caramelised on the outside but raw in the middle.
Drain the cherries, scatter them over the beef and serve. I prefer it plain and simple, but you can add rocket and some sliced bread if you like.
Image: Stuart Ovenden
