Seared Beef Carpaccio

This was my starter for this year's 13-course menu. Delicious! And very easy to prepare in advance, which is always key with these dinners.

The recipe comes from Jamie Oliver. It was actually one of the first things I saw Jamie make on tv, and it's stuck with me for years. I just never had an occasion to try it. Glad I finally got around to it, because it's really great.

Seared Beef Carpaccio 
serves 8 as a light starter

400 g of beef tenderloin
1 tbsp ground coriander
1 tbsp fresh rosemary, finely chopped
salt
black pepper

toppings:
fresh coriander
fresh ginger
red chili

dressing:
the juice of 2 limes
1 tbsp japanese soy sauce
1-2 tsp sesame oil

On the day before you want to eat, mix the spices and rub into the beef. Sear in a very hot pan, ideally ridged, on all sides. You want a really good sear, to make a tasty crust. Let it cool, and wrap tightly in plastic wrap. Now freeze it.

The next day, or at least after a few hours, slice the beef very thinly. This is much easier while somewhat frozen. Place on a large platter.

Prepare the toppings. Chop the coriander finely. Slice the ginger into very thin slices, then gather them and cut across to make tiny matchsticks. Slice the red chili as thin as you can.

Mix lime juice, japanese soy sauce and sesame oil.

Just before serving, drizzle the meat with the dressing, and sprinkle with the toppings. Serve.