Home Grown Recipes: Beef Carpaccio with Broad Beans, Peas & Parmesan

Carpaccio is a Scarborough family favourite. Like sashimi, it’s perfect for summer. When we leave the winery and head to the coast for our annual beach holiday, we play around with lots of different toppings – this one is inspired by a Karen Martini recipe, but we add fresh peas, mint and use parmesan instead of pecorino. 

Ingredients:

1 cup podded broad beans (about ½kg of beans in pod)

1 cup fresh green peas, shelled

300g eye fillet steak

½ red onion, finely diced

Handful of parsley and mint, finely chopped

50g parmesan

juice of ½ lemon

80ml olive oil

3 tablespoons fried shallots

Method: 

Cook broad beans and peas for 2 minutes in a pot of salted, boiling water, then drain, cool under running water, and slip bright green beans from outer skin of broad beans. Roughly chop beans.

Trim eye fillet, slice very thinly and lay slices on a plate. Season beef very well, then scatter over red onion.

Toss beans with parsley and mint, season and scatter over beef. Sprinkle with parmesan.

Just before serving, combine lemon juice with oil, and drizzle over beef, then sprinkle over fried shallots. Serve with a glass of Pinot Noir Rosé. 

To order some of our delicious 2014 Pinot Noir Rosé click here