- 400 g beef fillet
- sea salt and freshly ground black pepper, to taste
- olive oil, for drizzling
- thyme a small handful, leaves picked
- 1 bulb fennel, trimmed and finely sliced
- 1 lemon, juiced and zested
- 2 medium beetroot , cooked and cubed
- balsamic vinegar, for drizzling
- 2 fresh figs
- Parmesan a large hunk
- 1/2 cup caperberries, drained
- rocket a handful
- baby watercress a handful
Pat dry the beef using kitchen paper, then season generously with salt and black pepper, drizzle over some olive oil, then roll the meat in half the thyme.
Place a frying pan over a high heat, add a splash of olive oil then quickly seal the beef all over. This should take no longer than a minute. Remove from the heat.
Place the fennel in a bowl, then add a little olive oil, half the lemon juice and zest and season to taste.
Place the beetroot into a separate bowl, drizzle with olive oil and a splash of balsamic vinegar and season to taste. Cut the figs into eighths and, using a vegetable peeler, slice long shavings of Parmesan.
Using a very sharp knife, thinly slice the beef, about 2 mm thick. Place each slice on a chopping board and, using the flat of the knife, firmly press down on the meat. The slices should be flat but not wafer thin.
Evenly distribute the meat between the plates and top with the fennel, beetroot, figs, Parmesan shavings, caperberries, rocket, watercress and remaining thyme. Crack over some more black pepper and drizzle with more olive oil, a splash of balsamic vinegar and a squeeze of lemon juice. Sprinkle with more salt if necessary.