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Seared Beef Carpaccio With A Spicy Coriander Pesto And Salted Sesame Phyllo Chips

Name: Seared Beef Carpaccio With A Spicy Coriander Pesto And Salted Sesame Phyllo Chips
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 - 4 people
Ingredients: 500g piece of fillet (head or tail); 1 slice bread; 250g portabellini mushrooms, sliced; 200g baby spinach; 2 garlic cloves, crushed; Salt and freshly ground black pepper

Substitute beef fillet with sirloin or rump steak.

Method

Rub the fillet with olive oil and season with salt and freshly ground black pepper.
Heat a large frying pan over a high heat and evenly brown the beef for 1 minute on each side. Sear the ends for only a few seconds to seal in the juices. It should be rare on the inside.
Remove the fillet from the pan, wrap tightly in plastic wrap and freeze for an hour. This makes it easier to thinly slice the carpaccio.
Make the spicy coriander pesto by adding all the pesto ingredients to a food processor/blender and blend until smooth. Taste the pesto and adjust the seasoning to your taste.
Place a baking tray in the oven and pre-heat to 180°C/350°F.
Working quickly to avoid the pastry from drying out, brush the sheets of phyllo with melted butter and fold each one in half.
Brush with more melted butter, sprinkle the salt flakes and sesame seeds over the top and cut into small triangles.
Use a non-stick baking spray on the pre-heated tray, place the triangles next to one another and bake for 5 to 7 minutes or until golden brown.
Take the fillet out of the freezer, remove the plastic wrap and using a sharp knife, thinly slice the whole piece of fillet.
Drizzle some coriander pesto over the top of the carpaccio and serve with the golden, salted sesame chips.