Substitute beef fillet with sirloin or rump steak.
- Rub the fillet with olive oil and season with salt and freshly ground black pepper.
- Heat a large frying pan over a high heat and evenly brown the beef for 1 minute on each side. Sear the ends for only a few seconds to seal in the juices. It should be rare on the inside.
- Remove the fillet from the pan, wrap tightly in plastic wrap and freeze for an hour. This makes it easier to thinly slice the carpaccio.
- Make the spicy coriander pesto by adding all the pesto ingredients to a food processor/blender and blend until smooth. Taste the pesto and adjust the seasoning to your taste.
- Place a baking tray in the oven and pre-heat to 180°C/350°F.
- Working quickly to avoid the pastry from drying out, brush the sheets of phyllo with melted butter and fold each one in half.
- Brush with more melted butter, sprinkle the salt flakes and sesame seeds over the top and cut into small triangles.
- Use a non-stick baking spray on the pre-heated tray, place the triangles next to one another and bake for 5 to 7 minutes or until golden brown.
- Take the fillet out of the freezer, remove the plastic wrap and using a sharp knife, thinly slice the whole piece of fillet.
- Drizzle some coriander pesto over the top of the carpaccio and serve with the golden, salted sesame chips.
- 500g piece of beef fillet
- Olive oil
- Salt and freshly ground black peppe
Spicy coriander pesto:
- 1 cup fresh coriander leaves
- 1 cup fresh basil leaves
- 1 fresh green chilli
- 2 garlic cloves, peeled
- 1/2 cup almonds, toasted
- Zest of 1 lime
- Juice of 1 lime
- 1/2 tsp salt
- 1/4 cup olive oil
Salted sesame phyllo chips:
- 3 sheets phyllo pastry
- 1 Tbsp butter, melted
- Sesame seeds (white or black or both)
- Salt flakes
Tips & Tricks
1. This dish can be served as a snack, starter or a light meal. 2. Any leftover pesto can be spooned into a glass jar and kept in the refrigerator.