Seared Encrusted Carpaccio of Beef
1 tbl. whole coriander seeds, smashed
1 handful rosemary, finely chopped
salt and fresh ground black pepper
light sprinkling dried oregano
3 1/2 pounds fillet of beef
1 handful ginger, peeled, finely sliced
2 chiles, seeded, finely sliced — (2 to 3)
1 handful radishes, finely sliced
handful coriander, 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. Yield: 6 servings
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