Seared Beef Carpaccio with Fig and Fennel Salad - Demand Africa
Sea salt and freshly ground black pepper, to taste Olive oil, for drizzling Balsamic vinegar, for drizzling Pat dry the beef using kitchen paper, then season
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at demandafrica.com.
Ingredients
- 400 g beef fillet
- Thyme a small handful, leaves picked
- 1 bulb fennel, trimmed and finely sliced
- 1 lemon, juiced and zested
- 2 medium beetroot, cooked and cubed
- 2 fresh figs
- Parmesan a large hunk
- 1/2 cup caper berries, drained
- Rocket a handful
- Baby watercress a handful
- Sea salt and freshly ground black pepper, to taste
- Olive oil, for drizzling
- Balsamic vinegar, for drizzling
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