Smoked Suffolk Fillet Steak from the Artisan Smokehouse 80g

£7.50

One of the most exciting products we have found this year, It literally melts in your mouth!

3 *Gold Award at the 2010 Great Taste Awards. From the very talented TIm Matthews at The Artisan Smokehouse.

This is one of the most exciting products we have found this year - it is a must for all meat eaters! Only the highest quality beef is used for this Carpaccio. It is sourced from a herd of Herefordshire-Aberdeen Angus Cross cattle which are farmed locally in Suffolk. This breed gives exceptionally tender beef with a superb flavour and colour.

PRODUCT INFORMATION:
Before smoking, the beef is first dried for a period of 12 hours in order to assist the smoking process, to enhance the flavour and aid preservation. The meat is dry cured for between 24 and 72 hours using a mixture of sugar and salt. The producer believes that by keeping the curing mix simple a superior and purer tasting final product is obtained. The beef is then finally smoked over maplewood. Produced by Artisan Smokehouse, a new smokery founded by the very talented Tim and Gillian Matthews.

RECIPE Smoked Beef Fillet Salad Ingredients:

  • One Pack of Artisan Smokehouse beef fillet (allow 50g approx per person for main course)
  • Rocket leaves Small capers Parmesan Olive oil (preferably smoked)
  • Quality Balsamic vinegar Pepper

METHOD:
Arrange sliced beef around the edge of the plate. Add rocket leaves to a bowl drizzle with oil and vinegar to taste and agitate Form ball of salad in hands and place in the centre of the plate. Scatter Capers and season beef Shave Parmesan over plate sparingly Absolutely delicious!

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