Free Delivery

Free delivery throughout Northern Ireland on all orders over £45

Carpaccio of Cloughbane Fillet Beef, Fine Beans, Pickled Walnuts & Quail’s Eggs

Serves: 4

Cooks In: 60 Minutes

Fancy something a litte different? Why not try Carpaccio of Cloughbane Fillet Beef, Fine Beans, Pickled Walnuts & Quail’s Eggs

Ingredients

200g Cloughbane fillet beef, chilled in the freezer 8 soft boiled quail’s eggs 2 sliced pickled carrots 4 quartered cherry tomatoes 12 fine beans, blanched and split mixed baby leaf lettuce extra-virgin olive oil salt and pepper

Method

Thinly slice the beef and arrange on serving plates. Season with salt and pepper. Toss together the baby leaves, fine beans and tomatoes with a little olive oil. Place in the centre of the plate on top of the beef. Arrange the quail’s eggs and slices of pickled walnuts; finally drizzle with a little olive oil to finish.