Seared Encrusted Carpaccio of Beef

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  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 6 servings
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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


  1. 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.;
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