Beef with broad bean flowers and wild garlic
Our broad beans have started this seasons show and without the patience to wait for the beans we have decided to eat the flowers first. They have a distinctly broad beany flavour and they work well in the recipe below, as well as making the dish far prettier. Having found a bit of wild garlic this weekend as well we also decided to use some and leaves.
Beef Carpaccio with broad bean flowers and wild garlic
Take a bit of beef fillet or sirloin and roll in salt and pepper, sear in a hot pan, cool and roll in cling film till tight like a sausage. Chuck in the freezer till it is firm enough to slice thinly (about the thickness of a 20p will do)arrange on a plate.
Whilst the beef is firming up prepare the dressing. Mix the juice of half a lemon with a fillet of anchovy, a tea spoon of dijon mustard and add mayo (or emulsify with a yolk and oil) till its at a drizzling consistancy.
Thats about it, place your broad beam flowers around on top of the beef, shave a bit of parmesan over, a few small leaves would be good (we used red veined sorrel), a thinly sliced radish, sliced wild garlic leaves and also the wild garlic flowers and then drizzle the dressing.
Enyoy in the sun with the booze of your choice!