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Beef carpaccio with coriander, chilli and lime pesto and phyllo sesame chips

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes, plus 2 hours freezing time

Cooking Time 5 minutes

Ingredients

500 g beef fillet
Sea salt and freshly ground black pepper
2 phyllo pastry sheets
butter, melted
coriander, for garnishing
chilli and lime pesto, for drizzling

Method

Roll 500 g beef fillet in sea salt and freshly ground black pepper. Heat a pan until smoking hot and brown the fillet for 3 minutes all over. Wrap the fillet tightly in clingwrap and freeze for 2 hours.

Preheat the oven to 180°C.

Brush 2 sheets phyllo pastry with melted butter and fold each one in half. Brush with melted butter once again and sprinkle with sea salt and sesame seeds. Cut the pastry into small triangles and bake for 5 minutes or until golden brown.

Just before serving, slice the fillet very thinly and drizzle with Woolworths coriander, chilli and lime pesto.

Cook's note: Serve with the sesame phyllo chips

Browse more carpaccio recipes here.