Seared Encrusted Carpaccio of Beef
surface. Roll and press the fillet of beef over this, making sure the meat is completely covered with the coating. In a very hot, ridged pan, or on a barbecue, sear off the meat for around 5 minutes u
Ingredients
- 1 heaping tablespoon whole coriander seeds, smashed
- 1 handful rosemary, finely chopped
- Salt and freshly ground black pepper
- Light sprinkling dried oregano
- 3 1/2 pound fillet of beef
- 1 handful ginger, peeled and finely sliced
- 2 to 3 red or green chilli’s, seeded and finely sliced
- Good handful radishes, finely sliced
- Small handful coriander, leaves picked, stalks finely sliced
- Sesame oil
- Soy sauce, to taste
- 2 limes, juiced
Instructions
- 1
Pound the coriander seeds in a pestle and mortar, then mix the chopped rosemary, salt, pepper and oregano and sprinkle on a board or work surface.
- 2
Roll and press the fillet of beef over this, making sure the meat is completely covered with the coating.
- 3
In a very hot, ridged pan, or on a barbecue, sear off the meat for around 5 minutes until brown and slightly crisp on all sides.
- 4
Remove from the pan. Allow it to rest for 5 minutes before slicing as thinly as possible and lay the sliced beef on a large plate.
- 5
Gather the ginger slices and slice finely across into little delicate matchsticks. Flick these randomly over the beef with the chilli’s, radishes and coriander.
- 6
Drizzle with a very small amount of sesame oil, some soy sauce and freshly squeezed lime juice.