Moroccan Spiced Carpaccio of Beef
Calorie controlled cooking spray
Beef fillet steak, lean, raw
300 g, in one piece 2 tsp Ras-el-Hanout seasoning
50 g, washed
40 g, shavings
2 teaspoons, lightly toasted
4 teaspoons, or olive oil
- Heat a large non-stick frying pan. Spray the steak (still in one piece) with calorie controlled cooking spray. Add the whole piece to the pan and sear around the outsides, turning often, until well-browned – about 3-4 minutes in total. Remove from the pan.
- Sprinkle the Ras-el-Hanout seasoning onto a large plate and roll the fillet steak in it to cover the sides. Wrap tightly in cling film, then in foil (to look like a Christmas cracker). Transfer to the freezer for 20-30 minutes to chill thoroughly to make it easier to slice.
- Using a very sharp knife, slice the beef as thinly as possible. If you can’t manage to slice it thinly, place the slices between sheets of cling film and beat out more thinly with a meat mallet or rolling pin.
- Arrange and equal number of slices on each serving plate and top with some rocket and Parmesan shaves. Season with black pepper and sprinkle with sesame seeds. Drizzle each portion with 1 teaspoon of sesame or olive oil.