Seared Encrusted Carpaccio Of Beef
Ingredients:
- 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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