Carpaccio of Welsh Black Beef Fillet

Japanese pickled ginger, Welsh beef and an Italian recipe make for an exciting fusion dish from Roger Jones
Carpaccio of Welsh Black Beef Fillet
  • Rating:
  • Serves: 1
  • Prep Time: 10 minutes plus overnight marinating
  • Effort: easy


  • 1 long stem beetroot
  • vinegar, from a jar of Japanese pickled ginger
  • pinches sugar
  • 1 x 115 g 3-week dry hung Welsh Black beef fillet
  • 1 medium black truffle, shaved

To serve

  • parsnip crisps
  • 1927 Pedro Ximenez caramel, for drizzling

Tips and Suggestions

Pedro Ximenez Caramel is a reduced sherry vinegar.


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.

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