Seared Beef Carpaccio

, from Issue #24. November, 2015
Photography by Aaron McLean.
Seared Beef Carpaccio

Serves: 4-6


500 gram centre cut beef fillet in one piece
olive oil
3 tablespoons togarashi, Japanese 7-spice

2 tablespoons each soy sauce and mirin
1 tablespoon vegetable oil
2-3 teaspoons wasabi paste
1 tablespoon lime juice
1 teaspoon grated fresh ginger

To serve
1 avocado, finely diced
2 tablespoons pickled ginger, shredded
2 tablespoons roasted shallots
2 spring onions, finely sliced
1⁄2 long red chilli, seeded and finely sliced
1⁄4 cup small coriander leaves


If required trim the beef of any fat and silverskin. Sprinkle the togarashi on a flat plate. Rub the meat with olive oil and roll to coat on all sides.

Heat a heavy-based sauté pan over a medium heat and brush with a little olive oil. Sear the beef for 5 minutes in total, rolling it to cook evenly on all sides. The beef will still be very rare in the middle. Adjust the heat to ensure the crust doesn’t burn.

Cool for 5 minutes then wrap in plastic wrap, rolling it up tightly like a cracker and twisting the ends to secure. Refrigerate for two hours or until ready to use.

Dressing: Whisk all the ingredients together in a small bowl. To serve: Unwrap the beef and using a very sharp knife, slice as thinly as possible.

Arrange the beef in a single layer on large, individual serving plates and spoon over the dressing. Scatter over the avocado, pickled ginger, shallots, spring onions, chilli and coriander. Serve immediately. 

Togarashi: this Japanese 7-spice mix is made up of black and white sesame seeds, Japanese pepper, ginger, seaweed, orange peel and chilli.

Togarashi, mirin, wasabi paste and roasted shallots are available at Asian supermarkets, food stores and good supermarkets.