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Beef and strawberry carpaccio with shaved Parmesan

By Maranda Engelbrecht

Serves 2

Difficulty Easy

Prep Time 20 minutes

Cooking Time 8 minutes

Ingredients

400 g fillet of beef
5 ml cracked rainbow organic peppercorns
5 ml fennel seeds
Maldon salt
Olive oil, to serve
200 g strawberries
100 g shaved Parmesan

Method

Roll the fillet in pepper, fennel and salt. Heat a griddle pan until warm. Drizzle with a few drops of olive oil.

Sear the fillet on all sides until cooked to your liking – for a delicious, moist fillet you will need to grill for about 8 minutes.

Remove and allow to cool. Roll tightly in plastic wrap and freeze.

Just before serving, slice the strawberries and place on the outer edges of the plates. Repeat with a second row overlapping the first.

Remove the fillet from the freezer and leave to rest for 10 minutes.

Remove the plastic wrap and slice paper thin using a very sharp knife.

Continue plating the fillet on the inner side.

Drizzle generously with olive oil and garnish with shavings of Parmesan.

Cook’s tip: The fillet can be made ahead of time.