BEEF CARPACCIO

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Prep time: 15 minutes

Cook time: 15 mins

Serves: 4

Ingredients

Beef

1 x Eye Fillet Steak

Pico

1 tomato de-seeded and finely diced

1/2 cucumber finely diced (leave seeds out)

1/2 red onion finely diced

Small bunch coriander

30ml olive oil

Pinch salt

Creamy dressing

2 tablespoons Creme fraiche

1/2 teaspoon horseradish

Pinch salt

Juice of 1/2 lemon

Method

For each of the steaks use some butcher's twine, tied around the outer edge of the steak to keep the eye fillet nice and tidy and held together.

In a very hot pan with a drizzle of oil sear the steak on both sides for about 40 seconds each side and 15 seconds on the outsides of the steak. Then remove from heat and put in the fridge for 45 minutes to cool completely.

For the Pico add diced tomato, cucumber, and red onion to a bowl. Pick the stalks off the coriander and very finely chop the leaves and add to the mix dress with lemon juice, olive oil and salt.

For the creamy dressing mix creme fraiche, horseradish, salt and lemon juice in a bowl.

Remove steak from the fridge and slice as finely as possible.

To serve plate slices of carpaccio on a plate, top with the Pico then a drizzle of the creamy dressing.