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| >SZECHUAN PEPPER CARPACCIO |
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| FRIDAY |
900g (2lb) beef fillet
4tbsp szechuan peppercorns, finely ground
4tsp caster sugar
4tbsp wholegrain mustard
3tbsp extra virgin olive oil
2tbsp chopped chives
to serve
1 bunch watercress
2 bunches asparagus
Preheat the oven to 220C, 450F, Gas Mark 7.
Mix together the szechuen pepper and sugar and sprinkle on a chopping board. Spread the mustard all over the beef fillet and roll the beef in the seasoning.
Heat a large non-stick, oven-proof frying pan until very hot. Add the beef and sear for about 3 minutes, turning regularly until golden brown all over. Transfer the pan to the oven for 10 minutes.
Remove beef from the oven and allow to rest. To serve, slice the beef as thinly as you can and arrange on a large platter. Drizzle over the olive oil and finish with a scattering of chives. Serve with watercress salad and griddled asparagus and Lemon potatoes (see CREAMY SCALLOPED LEMON POTATOES recipe |
| Serves 8 |
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