Chef - Marcello Tully

Ark of Taste Product - Blue Grey Cattle

Producer - Karen Telford

''This is a deliciously simple dish where the quality of the beef just shines through!'' Marcello Tully


– Slice the Beef Fillet very finely – (Place each slice between two pieces of cling film, then using a rolling pin, gently flatten the slices as if rolling a delicate piece of pastry)

Balsamic and Citrus Dressing

– Over a high heat reduce the orange juice and balsamic vinegar in a saucepan.
– Whisk the sugar and egg yolks together and then whisk in the reduction.
– Add the Dijon mustard and slowly add the two oils and the lemon juice.
– Season with salt and sugar.

Plating up

– Place a portion of the sliced beef on a plate.

– Season with a little black pepper, a few parmesan shavings, rocket leaves and sesame seeds.

– Dress with the balsamic and citrus dressing and serve immediately.


Allow 70g of beef fillet per person

Beef fillet

A handful of Parmesan Shavings

A handful of rocket leaves

A twist of Black Pepper

A sprinkle of sesame seeds

Balsamic and Citrus Dressing

2 Egg Yolks

2 Whole Oranges

Zest from 1 Orange

1 Tbsp Balsamic Vinegar

2 Tbsp Caster Sugar

Juice from ½ Lemon

100ml Sunflower Oil

100ml Hazelnut Oil

1 Tbsp Dijon Mustard

Salt to season