Beef Recipes: Seared Encrusted Carpaccio Of Beef

Seared Encrusted Carpaccio Of Beef

  • 1 tbsp heaping whole coriander, seeds, smashed
  • 1 handful rosemary, finely, chopped
  • Freshly ground black pepper and salt
  • Light sprinkling dried oregano
  • 3 1/2 lb. filet of beef
  • Handful ginger, peeled, and, finely, sliced
  • 3 red or green chilis, seeded, and, finely, sliced
  • Good handful radish, finely, sliced
  • Small handful coriander, leaves, picked, stalks, finely, sliced
  • Sesame oil
  • Soy sauce, to taste
  • 2 limes, juiced

Cooking Procedures:
  • Pound the coriander seeds in a pestle and mortar, then mix the chopped rosemary, salt, pepper and oregano and sprinkle on a board or function surface.
  • Roll and press the filet of beef over this, making sure the meat is completely covered with the coating.
  • Inside a very hot, ridged pan, or on a barbeque, sear off the meat for about 5 minutes until brown and slightly crisp on all sides. Remove from the pan.
  • Allow it to rest for five minutes prior to slicing as thinly as possible and lay the sliced beef on a sizable plate.
  • Collect the ginger slices and slice finely across into small delicate matchsticks.
  • Flick these randomly more than the beef with the chilis, radishes and coriander.
  • Drizzle having a very little quantity of sesame oil, some soy sauce and freshly squeezed lime juice.
  • Drizzle with a very small amount of sesame oil, some soy sauce and freshly squeezed lime juice.

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