This is an ideal dish to make ahead of time to ensure that you enjoy time sitting with your guests rather than being stuck in the kitchen. Serve as a sharing starter for 8-10 or as a main for 6
I’ve made a spice rub to suit the Asian theme but you could also blitz up dried porcini mushrooms or invent your own spice rub to suit you. You could dress it with extra virgin olive oil, balsamic, rocket and shavings of parmesan
FOR THE BEEF
1.5kg fillet of beef
50g Dijon mustard
2 tbsp Rosemary needles, finely chopped
70ml vegetable oil
TOPPING
5cm ginger, cut into matchsticks and blanched for 2 minutes
2 fresh red or green chilli, deseeded and finely sliced
150g radishes, finely sliced (I used a truffle slicer)
4 spring onions – finely sliced on the diagonal (including green parts)
1 handful of coriander leaves
Sesame seed oil
Juice of 2 limes
Ketjap manis (sweet soy sauce)
SPICE RUB
2 tbsp coriander seeds
2 tsp dried oregano
2 tbsp szechuan pepper, ground
2 tsp salt
Make sure your beef is trimmed of all sinew
Whisk the Dijon mustard, vegetable oil and rosemary and rub all over the beef.
Pound the coriander seeds and peppercorns in a pestle and mortar, then add the salt and and oregano. Sprinkle onto a tray and roll the beef in the spice rub. Tightly wrap in cling film trying to get a cylindrical shape and put in the fridge for 15 minutes.
Heat a pan big enough for the beef. Unwrap the beef, add a dash of oil and sear just to get colour on all the sides. Remove. Wrap in cling film again and freeze for 1 hour.
When you are ready to slice, keep the cling film on and slice as thinly as possible (about 2mm) making sure you remove the cling film from the slices as you go. If you want to make your beef even thinner, place the slices between two sheets of parchment and roll with a rolling pin. Store in the fridge until you’re ready to serve
TO FINISH
Blanch the ginger in boiling water for 3 minutes, drain and refresh in cold water. This tempers the taste of the raw ginger.
You can either use a large serving platter or individual plates. Cover each plate with slices of beef. Flick the ginger, chilli, radish and spring onions randomly over the beef. Sprinkle the coriander leaves. Drizzle a small amount of sesame oil, some ketjap manis or soy sauce and the freshly squeezed lime, making sure each slice gets a bit of everything.
- 1.5 kg beef fillet in one piece trimmed of sinew
- 50 g dijon mustard
- 1 tbsp fresh rosemary needles finely chopped
- 70 ml vegetable oil
Spice rub
- 2 tbsp coriander seeds crushed
- 1 tsp dried oregano
- 2 tsp szechuan pepper roughly ground
- 1 tsp salt
Salad topping
- 5 cm ginger cut into matchsticks
- 2 red chilli finely sliced
- 150 g radish finely sliced (I use a truffle slicer)
- 4 spring onions sliced, including green bits
- 4 coriander leaves for garnish
- 2 limes juiced
- 2 tbsp sesame oil
- 2 tbsp ketjap manis
Instructions
- Whisk the Dijon mustard, vegetable oil and rosemary and rub all over the beef.
- Pound the coriander seeds and szechuan pepper in a pestle and mortar, then add the salt and and oregano. Sprinkle onto a tray and roll the beef in the spice rub. Tightly wrap in cling film trying to get a cylindrical shape and put in the fridge for 15 minutes.
- Heat a frying pan big enough for the beef. Unwrap the beef, add a dash of oil and sear just to get colour on all the sides. Remove. Wrap in cling film again and freeze for 1 hour.
- When you are ready to slice, keep the cling film on and slice as thinly as possible (about 2mm) making sure you remove the cling film from the slices as you go. If you want to make your beef even thinner, place the slices between two sheets of parchment and roll with a rolling pin. Store in the fridge until you’re ready to serve
To Finish
- Blanch the ginger in boiling water for 3 minutes, drain and refresh in cold water. This tempers the taste of the raw ginger.
- You can either use a large serving platter or individual plates. Cover each plate with slices of beef. Flick the ginger, chilli, radish and spring onions randomly over the beef. Sprinkle the coriander leaves. Drizzle a small amount of sesame oil, some ketjap manis or soy sauce and the freshly squeezed lime, making sure each slice gets a bit of everything.
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