Seared Beef Carpaccio Salad
Ingredients
| 1 lb beef tenderloin | ||
| 1/4 cup extra virgin olive oil | ||
| 3 cloves garlic | ||
| a few sprigs, thyme, oregano and rosemary | ||
| kosher salt and black pepper, to taste | ||
| 3 cups fresh watercress | ||
| 1 cup baby spinach | ||
| 1 knob of butter | ||
| fresh Parmesan for shaving |
- Finely chop the garlic and add to a shallow bowl.
- Remove the leaves from the thyme, rosemary and oregano, finely chop, then add to the garlic along with salt and black pepper.
- Brush the beef fillet all over with the olive oil, then roll in the herb mixture, making sure the fillet is completely covered.
- Sear the steaks in a very hot pan with a little butter and olive oil turning once.
- Make sure the fillet stays raw inside.
- Let the steak rest for 5 minutes before slicing it very thinly.
- Arrange the watercress and baby spinach on a large platter followed by thin slices of beef and top with shaved Parmesan cheese.
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