This dish is always a bit of a showstopper. It goes without saying that as it's served pretty rare, you probably want to make sure you're using a decent, good quality piece of meat here. It may not be a cheap dish, but in my view that's about right when it comes to meat. Less often and better quality is the way to go from both an environmental and health perspective.
Thanks to Angie (my partner's mum) whose recipe this is.
What's the A to V?
Beef is a fantastic source of high-quality (haem) iron, as well as zinc, B12, phosphorus, and B's 2, 3 and 6. To increase the amount of iron you're absorbing from the meal, pair with tomatoes or the sauteed red pepper dish below for a hit of complementary vitamin C.
Ingredients (serves 4 to 6):
500g of fillet steak
2 tbsp coriander seeds
1 tbsp dried oregano
1 tbsp dried rosemary
1 tbsp of black pepper corns
Pinch of sea salt
Serve with:
A parsley and olive oil dressing
Or sauteé 1 red pepper with 1 onion in olive oil.
Salt and pepper to season
Method
Using a pestle and mortar, crush all your dry herbs together with the peppercorns, coriander seeds, and black pepper.
Roll your fillet of beef in the mix, and in a hot pan sear the beef for roughly 5 minutes on each side. Drizzle a bit of olive oil into the pan before you get going with this.
Wrap your seared beef in clingfilm, and place in the freezer for one to two hours. Before you start thinking I've lost my mind, this won't freeze the beef, but just makes it a lot easier to finely slice (top tip from my local butcher).
Once you've sliced your beef, leave to warm for a good 10 minutes.
Serve with sauteed pepper and onion (fry with a bit of garlic and olive oil for 10 minutes, until soft and golden brown), or a drizzle of parsley sauce. To make a parsley sauce, blitz a couple of handfuls of parsley and coriander with 4 tbsps of oilve oil, salt, pepper and 1 dry chilli in a blender.