Seared Beef Carpaccio, Fig and Fennel Salad recipe | TASTE

Ingredients

• 400 g beef fillet
• sea salt and freshly ground black pepper, to taste
• olive oil, for drizzling
• thyme a small handful, leaves picked
• 1 bulb fennel, trimmed and finely sliced
• 1 lemon, juiced and zested
• 2 medium beetroot , cooked and cubed
• balsamic vinegar, for drizzling
• 2 fresh figs
• Parmesan a large hunk
• 1/2 cup caperberries, drained
• rocket a handful
• baby watercress a handful