Seared Beef Oriental Salad

This dish by Paul Rankin mixes Japanese flavours with the classic Italian carpaccio. Try it – we think it works very well! Demonstrated at Legenderry Food Festival 2016

Difficulty medium
Preparation Time
Cooking Time
Servings 4
Main Ingredients
  • 500 g (1 Ib 2 oz) beef fillet, trimmed
  • ½ tsp salt
  • 1 tsp cracked black pepper
  • 1 tbsp vegetable oil
  • 60 ml (2 fI oz) Japanese soy sauce
  • 1 tbsp sesame oil
  • 30 ml (1 fI oz) vegetable oil
  • 2 cos lettuce leaves, finely sliced
  • 1 celery stick, sliced diagonally
  • 2 tbsp pickled ginger
  • 1 spring onion, finely sliced
  • 1 tbsp black and white sesame seeds, toasted

Main Instructions
  1. Heat a heavy cast-iron frying pan over a high heat until very hot. Season the beef fillet with salt, pepper and oil, and sear in the very hot pan for 1 minute on each side, until charred on the outside but still very rare on the inside. Allow to cool.
  2. Very thinly slice each fillet and place each piece between 2 sheets of oiled cling-film. Use a rolling pin to slightly flatten each piece.
  3. Mix together all the dressing ingredients in a small bowl.
  4. To serve, arrange 2 or 3 slices of beef on each ". plate and scatter over the garnish. Spoon on the dressing and serve immediately.
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