- 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
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.