Recipes

Seared Beef Carpaccio With A Spicy Coriander Pesto And Salted Sesame Phyllo Chips

Substitute beef fillet with sirloin or rump steak.


Method
  1. Rub the fillet with olive oil and season with salt and freshly ground black pepper.
  2. 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.
  3. 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.
  4. 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.
  5. Place a baking tray in the oven and pre-heat to 180°C/350°F.
  6. Working quickly to avoid the pastry from drying out, brush the sheets of phyllo with melted butter and fold each one in half.
  7. Brush with more melted butter, sprinkle the salt flakes and sesame seeds over the top and cut into small triangles.
  8. 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.
  9. Take the fillet out of the freezer, remove the plastic wrap and using a sharp knife, thinly slice the whole piece of fillet.
  10. Drizzle some coriander pesto over the top of the carpaccio and serve with the golden, salted sesame chips.

Ingredients

  • 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
General Info
Prep: 15 min
Cooking: 10 min
Ready In: 1h 5 min
Servings: 2-4 people
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.