Rare Beef with Salsa Verde and Dulse Slaw
The origin of this is an Alastair Little recipe, which very foodie friends, the Brooks, introduced me to many years ago and has long since been one of my favourites. Knowing how well the umami laden beef would work with the glutamate rich Dulse I had to put the two together, creating the perfect union of surf and turf. The tenderized fillet marinaded in oils and umami rich seasoning results in a deeply succulent and flavoursome dish. The secret is to slice the meat really thinly. The piquant salsa verde and celeriac slaw with Dulse add texture as well as more flavour.
|700g||fillet of beef|
|200ml||good-quality rapeseed oil|
|2 tbsp||Seaweed Essence or tamari soy sauce|
|1 tbsp||Dulse flakes|
Cut the beef into wafer thin slices, tenderize the meat with a wooden mallet and place in a bowl. Drizzle over the rapeseed oil and the Seaweed Essence or soy sauce and scatter with the Dulse flakes. This will get all the rich umami flavours working together and will infuse the beef with yet more taste. Leave to marinade in the fridge for a couple of hours, turning the meat over at least once during this time.
Heat the oven to 200°C/Gas 6. Remove the meat from the fridge and lay the beef over a couple of baking trays, so there is no likelihood of overlapping slices. Cook for no more than 1 to 2 minutes.
Serve warm with Salsa Verde or new potatoes and the Celeriac Slaw.
NOTE: There is more iron in an 8g serving of dry Dulse than in 100g of raw sirloin steak.