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Seared Beef Carpaccio by Nikki Legon

Seared Beef Carpaccio by Nikki Legon

Seared Beef Carpaccio...




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500g beef fillet

1 tbsp finely chopped rosemary

2 tsp ground coriander

Creamed horseradish to serve

Parmesan shaving

Olive oil to drizzle



Heat a large griddle pan until smoking hot.

Sprinkle the finely chopped rosemary and the ground coriander onto a board with 1/4 tsp of sea salt and freshly ground black pepper.

Roll the beef in this mix, pressing it down well to coat all sides.

Place the beef in the pan on a medium heat and sear on all sides.

Allow to go cold then wrap tightly in cling film, rolling the ends forward on the work surface to tighten the beef into a neat round shape.

Place in the freezer for one hour - this makes it easier to slice thinly.

Arrange the sliced beef in overlapping layers on a large plate and serve with a rocket salad, creamed horseradish and parmesan shavings, drizzled with olive oil.