Starters & Light meals

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

4
Easy
10 minutes, plus 2 hours freezing time
5 minutes

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Ingredients

Method
  • 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

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.

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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