Seared Encrusted Carpaccio of Beef

The QUIK-FIRE Recipe - Seared Encrusted Carpaccio of Beef

Pestle & Mortar		Prepare BBQ preheat. 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 filet of beef over this, making sure the meat is completely covered with the coating. In a very hot barbecue, sear off the meat for around 5 minutes until brown and slightly crisp on all sides. Remove from the BBQ. 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.

1 Heaped Tablespoon	Coriander Seeds (smashed)
1 Handful	Rosemary (finely chopped)
	Salt & freshly ground Black Pepper
3-1/2 Pounds	Filet of Beef
1 Handful	Ginger (peeled and finely sliced)
2 or 3	Chili (red or green, seeded and finely chopped)
Good Handful	Radishes (finely sliced)
Small Handful	Coriander Leaves (picked stalks - finely sliced)
	Oregano
	Sesame Oil
	Soy Sauce (to taste)
2	Limes (juiced)