This beautiful recipe, inspired by Ben Bayly's dining experience at Pakta in Barcelona, would make a great little appetiser for your next dinner party.
Ingredients
| 600 g | Eye fillets of beef, from the middle of the fillet (Main) |
| 1 serving | Sunflower oil |
| 250 ml | Soy sauce |
| 250 ml | Honey |
| 30 g | Roasted almonds |
| 1 | Granny Smith apple, peeled and grated |
| 1 clove | Garlic, crushed |
| 20 g | Chives, finely chopped |
| 1 serving | Salad leaves, to serve |
| 1 serving | Edamame beans, to serve |
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Directions
- Season the beef with salt and pepper and rub with the sunflower oil. In a very hot pan sear the beef on all sides until caramelised then set aside.
- Mix together the soy sauce and honey, then mix in the almonds, apple, garlic and chives.
- Place the beef in the dressing and marinate for 2 days. Keep covered with plastic wrap and make sure the beef is submerged.
- To serve, take the beef out of the marinade and set aside. Pass the marinade through a fine sieve, keeping the liquid and discarding the rest.
- Slice the beef as thinly as you can with a sharp knife and spread over a flat plate, carpaccio style.
- Spoon the marinade over the beef to dress it. Finish the dish with some salad leaves and some freshly cooked edamame beans.
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Ben Bayly, head chef of The Grove and Baduzzi, travelled to Barcelona with Estrella Damm - a major backer of Ferran Adria's BulliPedia. Check out Ben’s peek into the future of food as he visitsFerran Adria’s inspirational el BulliLab,Bodega 1900andPakta.
