Beef carpaccio, fig and fennel salad
SERVES 6 // PREP TIME 15 MINS // COOK 10 MINS (PLUS FREEZING)
600 gm piece beef fillet, trimmed
1 baby fennel, trimmed, sliced on a mandolin
3 figs, cut into thin wedges
1 cup (loosely packed) picked watercress sprigs
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
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).
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
