Name: Beef carpaccio, fig and fennel salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 600 gm piece beef fillet, trimmed; 1 baby fennel, trimmed, sliced on a mandolin; 3 figs, cut into thin wedges; 1 cup picked watercress sprigs (loosely packed); 2 tsp pink peppercorns, crushed; Dressing; 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling; 1 tbsp finely grated ginger; 1 golden shallot, finely chopped; 2 tbsp Sherry vinegar

Beef carpaccio, fig and fennel salad

Impress dinner guests with this simple and speedy summer salad.

Serves 6

Prep

15M

Cook

10M

Total

25M

Ingredients

600 gm piece beef fillet, trimmed

1 baby fennel, trimmed, sliced on a mandolin

3 figs, cut into thin wedges

1 cup picked watercress sprigs (loosely packed)

2 tsp pink peppercorns, crushed

Dressing

60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling

1 tbsp finely grated ginger

1 golden shallot, finely chopped

2 tbsp Sherry vinegar

Method

1.Heat a large non-stick frying pan over high heat. Drizzle beef with oil and season to taste. Cook beef, turning occasionally, until just seared (5-6 minutes).

2.Transfer beef to a tray and cool slightly. Roll beef tightly in plastic wrap and freeze until firm (2-3 hours).

3.Meanwhile, for dressing, heat oil in a small saucepan over low heat until just warmed through (30 seconds). Place ginger and shallot in a small heatproof bowl; pour hot oil over. Add vinegar and stir to combine. Season to taste.

4.Thinly slice beef across the grain and arrange on a platter. Top with fennel, figs and watercress. Serve drizzled with dressing. Scatter with peppercorns.