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Seared beef carpaccio with fig- and-fennel salad

By Tom Perkins

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 minute

Ingredients

400 g beef fillet
sea salt and freshly ground black pepper, to taste
olive oil, for drizzling
thyme a small handful, leaves picked
1 bulb fennel, trimmed and finely sliced
1 lemon, juiced and zested
2 medium beetroot , cooked and cubed
balsamic vinegar, for drizzling
2 fresh figs
Parmesan a large hunk
1/2 cup caperberries, drained
rocket a handful
baby watercress a handful

Method

Pat dry the beef using kitchen paper, then season generously with salt and black pepper, drizzle over some olive oil, then roll the meat in half the thyme.

Place a frying pan over a high heat, add a splash of olive oil then quickly seal the beef all over. This should take no longer than a minute. Remove from the heat.

Place the fennel in a bowl, then add a little olive oil, half the lemon juice and zest and season to taste.

Place the beetroot into a separate bowl, drizzle with olive oil and a splash of balsamic vinegar and season to taste. Cut the figs into eighths and, using a vegetable peeler, slice long shavings of Parmesan.

Using a very sharp knife, thinly slice the beef, about 2 mm thick. Place each slice on a chopping board and, using the flat of the knife, firmly press down on the meat. The slices should be flat but not wafer thin.

Evenly distribute the meat between the plates and top with the fennel, beetroot, figs, Parmesan shavings, caperberries, rocket, watercress and remaining thyme. Crack over some more black pepper and drizzle with more olive oil, a splash of balsamic vinegar and a squeeze of lemon juice. Sprinkle with more salt if necessary.

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Roast tomato soup with cheesy phyllo sandwiches

Prosciutto-wrapped chicken breasts stuffed with Grana Padano

Rosemary lamb lollipops with beetroot tzatziki

Roast vegetable tart with Parmesan cream

Homemade ricotta gnocchi with basil-and-celery leaf pesto

Italian open sandwich with Grana Padano

Chicken with rocket and red pepper pesto

Cucumber gazpacho with smoked trout

Coconut smashed chickpeas with sweet potato skins

Roast honey-and-orange yellowtail with ginger spring onions

Toasted linguine with tomato, chorizo and mussels

Seared beef carpaccio with fig- and-fennel salad

Seared beef carpaccio with fig- and-fennel salad

Ingredients

Method