Sear beed oriental salad
SERVES 4 SUPER EASY
This–dish mixes Japanese flavours with the classic Italian carpaccio. Try it – we think it works very well.
500 g (1 Ib 2 oz) beef fillet, trimmed
½ tsp salt
1 tsp cracked black pepper
1 tbsp vegetable oil
60 ml (2 fI oz) Japanese soy sauce
1 tbsp sesame oil
30 ml (1 fI oz) vegetable oil
2 cos lettuce leaves, finely sliced
1 celery stick, sliced diagonally
2 tbsp pickled ginger
1 spring onion, finely sliced
1 tbsp black and white sesame seeds, toasted
Heat a heavy cast–iron frying pan over a high heat until very hot. Season the beef fillet with salt, pepper and oil, and sear in the very hot pan for 1 minute on each side, until charred on the outside but still very rare on the inside. Allow to cool.
Very thinly slice each fillet and place each piece between 2 sheets of oiled cling–film. Use a rolling pin to slightly flatten each piece.
Mix together all the dressing ingredients in a small bowl.
To serve, arrange 2 or 3 slices of beef on each “. plate and scatter over the garnish. Spoon on the dressing and serve immediately.
287 Cals per portion
18 9 fat per portion