Seared Encrusted Carpaccio of Beef

Ingredients

• 1 heaping tablespoon whole coriander seeds, smashed
• 1 handful rosemary, finely chopped
• Salt and freshly ground black pepper
• Light sprinkling dried oregano
• 3 1/2 pound fillet of beef
• 1 handful ginger, peeled and finely sliced
• 2 to 3 red or green chiles, seeded and finely sliced
• Good handful radishes, finely sliced
• Small handful coriander, leaves picked, stalks finely sliced
• Sesame oil
• Soy sauce, to taste
• 2 limes, juiced

Directions

Pound the coriander seeds in a pestle and mortar, then mix the chopped rosemary, salt, pepper and oregano and sprinkle on a board or work surface. Roll and press the fillet of beef over this, making sure the meat is completely covered with the coating. In a very hot, ridged pan, or on a barbecue, sear off the meat for around 5 minutes until brown and slightly crisp on all sides. Remove from the pan. Allow it to rest for 5 minutes before slicing as thinly as possible and lay the sliced beef on a large plate. Gather the ginger slices and slice finely across into little delicate matchsticks. Flick these randomly over the beef with the chiles, radishes and coriander. Drizzle with a very small amount of sesame oil, some soy sauce and freshly squeezed lime juice.