Seared Carpaccio of Beef

[pixelchef]

Seared Carpaccio of Beef

Serves 6 as Appetizer.

• 1 T heaping whole coriander, seeds, smashed
  
• 1 handful rosemary, finely chopped
  

freshly ground black pepper and salt

• 
  

light sprinkling dried oregano

• 3-1/2 lb fillet of beef
  
• 1 handful ginger, peeled, and, finely sliced
  
• 3 red or green chili, seeded, and, finely sliced
  
• 1 handful radish, finely sliced
  
• 1 small handful coriander, leaves, picked, stalks, finely sliced
  

sesame oil

• 
  

soy sauce to taste

• 2 limes juiced
  

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.

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 until brown and slightly crisp on all sides.

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.

Gather the ginger slices and slice finely across into little delicate matchsticks.

Flick these randomly over the beef with the chiles, radishes and coriander.

Drizzle with a very small amount of sesame oil, some soy sauce and freshly squeezed lime juice.

Keywords: Appetizer, Easy, Beef

( RG437 )