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Kinloch’s beef salad

by
Marcello Tully
Kinloch’s beef salad

PT50M

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Ingredients

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Metric

Imperial

Beef salad

  • 400g of beef fillet, trimmings, cut into strips
  • 12g of sesame seeds
  • 4 handfuls of salad leaves, good quality
  • 4 tbsp of oil, for frying

Dressing

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Equipment

  • 8cm metal rings

Method

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1
To start the dish, make the dressing. Place a pan over a medium heat, add the oil and once hot, add the garlic, chillies and ginger. Sweat for 2-3 minutes, then add the vinegar, caster sugar and pineapple juice and bring to the boil
2
Add 1 teaspoon of cold water to the cornflour to make a paste and whisk into the liquid. Add the remaining ingredients, simmer for 5 minutes and remove from the heat. Allow to cool completely before using
  • 8g of cornflour
  • 1/2 tbsp of soy sauce
  • 1/2 tbsp of oyster sauce
  • 1 tsp black treacle
  • 1 dash of Tabasco
  • 1 dash of Worcestershire sauce
3
To prepare the beef, place a pan over a very high heat add the oil. Once hot, add the beef strips, fry for 1-2 minutes, then remove and drain on kitchen paper. In a separate dry frying pan, toast the sesame seeds until golden, stirring continuously for 2-3 minutes. Remove the seeds from the pan and allow to cool
4
Add the salad leaves, toasted sesame seeds, 8 tablespoons of dressing and the drained beef strips to a bowl and mix lightly. Place an 8cm metal ring into the centre of each plate and arrange the salad mix in the centre, lightly pressing down to level the surface
  • 4 handfuls of salad leaves, good quality
5
Just before serving, lift away the pastry cutter to reveal a nice neat salad stack. Spoon some more dressing around the salad and serve
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Marcello Tully
Marcello Tully

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.

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