Home
Recipes
Starters & Light meals

Kale-and-basil pesto

Snack recipes

Kale-and-basil pesto

Warm winter slaw

Salad recipes

Warm winter slaw

5 minutes

Open goat's cheese and beetroot tart

Beetroot recipes

Open goat’s cheese and beetroot tart

5 minutes

Lemon and sweet potato bake

Savoury bake

Lemon and sweet potato bake

40 minutes

Potato rostis topped with salad greens, salmon and crème fraîche

Potato recipes

Potato rostis topped with salad greens, salmon and crème fraîche

5 minutes

Winter vegetable platter with a hot creamy mustard dipping sauce

Boards and

Winter vegetable platter with a hot creamy mustard dipping sauce

5 minutes

Middle-Eastern roasted cauliflower with tahini

Cauliflower recipes

Middle-Eastern roasted cauliflower with tahini

10-15 minutes

Roast garlic and beetroot salad

Aliums

Roast garlic and beetroot salad

20 minutes

Parsnip rostis with sour cream

Root vegetable

Parsnip rostis with sour cream

3–5 minutes

Trio of toasts

Toast recipes

Trio of toasts

10 minutes

Feta, toasted almond and avocado salad

Salad recipes

Feta, toasted almond and avocado salad

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

Beef recipes

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

5 minutes

Load more

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.