Seared beef carpaccio with wasabi dressing

A healthy starter that will have everyone coming back for more!
 
beef salad

Recipe from: 02 January 2013
Preparation time: 20 min
Cooking time: 15 min
 
 

Ingredients

 
  • 1
    salt and milled pepper
  • 400
    g
    beef fillet
  • 3
    Tbs
    PnP Finest extra-virgin olive oil
  • 1
    Tbs
    sesame oil
  • 1
    Tbs
    grated ginger
  • 45
    ml
    wasabi paste
  • 2
    tsp
    PnP sugar
  • 75
    ml
    lime juice, and grated peel, of 5 limes
  • 3
    Tbs
    coriander or basil leaves
  • 2
    Tbs
    mint
  • 1
    cup
    fine shredded cabbage
  • 250
    g
    finely sliced mangetout
  • 2
    carrots - peeled and shredded
  • 4
    spring onions - finely shredded
  • 6
    radishes - finely sliced
Servings: Change Serving
 
 

Method

 
Season fillet. Heat 1 Tbsp (15ml) olive oil in a large saucepan until hot.

Sear fillet for a few minutes on both sides until rare (or about 10 minutes for medium rare). Remove from pan and set aside to cool.

Blitz sesame oil and remaining olive oil with ginger, wasabi paste, sugar, lime juice and peel, coriander and mint.

Mix three quarters of dressing with cabbage, mangetout, carrots, spring onions and radishes.

Place finely sliced fillet on a bed of salad.

Drizzle over dressing, sprinkle with sesame seeds and serve.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.
 
 

Read more on: recipe  |  healthy  |  sear  |  beef
 

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Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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