- Ingredients aren't specified.
Pat dry the fillet using kitchen paper and rub with the herbs and orange zest, then season. Heat the oil in a non-stick frying pan and brown the meat all over for 4–5 minutes. Allow to cool. Wrap tightly in clingfilm and cut into thin slices, removing the clingwrap as you slice. Alternatively, freeze overnight and cut into paper-thin slices using a sharp knife.
Arrange the carpaccio on a platter with the fruit salad and serve with the dressing on the side.