Beef carpaccio, Japanese style
( SERVES 4 )
With crisp, fresh vegetables and apple, this is a very light and refreshing dish and one of Nadia Lim's favourites to serve as a first course.
(You can click on ingredients to see more related recipes)
- Heat a little oil in a frying pan on medium to high heat.
- Season eye fillet with salt and freshly ground black pepper and sear for 45 seconds on all sides, so the middle is still rare.
- Remove and set aside to rest (and cool) for 10minutes. Lay a piece of plastic wrap, about an arm’s length, out on the bench and wrap eye fillet up in a nice cylindrical shape, twisting the ends of the cling film to secure. Freeze wrapped eye fillet for at least 3 hours until very firm.
- Remove plastic wrap from eye fillet and slice very thinly with a sharp knife (slice as thinly as you can). If it has been frozen overnight, allow it to thaw for 20 minutes on the bench so it is easier to slice.
- To make the dressing, combine the lime or lemon juice, soy sauce, sesame oil, mirin or sugar, extra virgin olive oil, shallot and chilli.
- To assemble, lay slices of beef and radish around plates, slightly overlapping. Place a small pile of watercress, carrot and apple in the middle and spoon over a couple of tablespoons of the dressing over the beef. Serve immediately — the beef will be at the perfect temperature, it should be cold but not frozen.