This is a lovely, deceivingly simple recipe, which really showcases the beautiful fresh flavours of spring vegetables and foraged ingredients. Feel free to use whatever seasonal vegetables you have to hand. The addition of mustard or wild garlic flowers just adds the finishing touch.
600grams of beef fillet
8 baby carrots
1kg broad beans (before podding)
1 handful rock samphire
1 handful penny wort
12 mustard flowers
1 handful ramson flowers (wild garlic)
1 handful parsley
100ml cold pressed rapeseed oil
Firstly peel the carrots and pod the broad beans. Boil the carrots and broad beans for two minutes in lightly salted water, until cooked but firm.
Rub a small amount of olive oil on to the beef fillet and then sear in a frying pan for a minute or two on all sides and then leave it to rest.
If you like, you can then peel the broad beans once they’ve cooled to reveal the small green beans beneath.
Put the oil and parsley in a liquidizer and blitz until smooth to make your sauce.
To serve, thinly slice the beef fillet and arrange on plate with carrots, beans, foraged greens and flowers. Finally, drizzle parsley oil over the top.