The reason I like to make this dish is because, apart from being really quick
and simple, it's a sociable feast where everyone can tuck in and help themselves.
I love all that. I always serve this on a large plate in the middle of the table,
with crusty bread and a glass of wine. Any leftovers are even more gorgeous
the next day in a nice firm sandwich. A good carpaccio is always made from a
prime cut of meat or fish, like fillet or loin, and it is normally served completely
rare. To make it different I sear it lightly, encrusting a fantastic flavor
on the outside but still leaving it delicately and classically raw.
Serves 6
Ingredients
- 1 heaped tablespoon coriander seeds, smashed
- 1 handful of fresh rosemary, finely chopped
- salt and freshly ground black pepper
- light sprinkling of dried oregano
- 3-½ pound fillet of beef tenderloin
Procedure
- Pound the coriander seeds in a pestle and mortar, then mix in the rosemary,
salt, pepper and oregano and sprinkle on to a board. Roll and press the fillet
of beef over this, making sure all the mixture sticks to the meat. In a very
hot, ridged pan, or on a barbecue, sear the meat for around 5 minutes until
brown and slightly crisp on all sides. Remove from the pan. Allow it to rest
for 5 minutes, then slice it all up as thinly as you can. Lay the slices on
a large plate.
Reprinted with permission from Jamie Oliver.
