From: Salads by Gordon Ramsay
4 beef fillets, approx 4 oz each
1 tbsp coriander seeds
1 tbsp cumin seeds
3 tbsp olive oil
4 tsp toasted sesame seeds
Sea salt and freshly ground black pepper
Mixture of shiso and baby leaf salad, purple and green cress
Pickled ginger to garnish
For the dressing:
5 tbsp olive oil
1 tbsp toasted sesame oil
3 tbsp light soy sauce
2 tbsp rice wine vinegar
1 tsp pickled ginger, diced
Pinch freshly ground black pepper
Method: How to make seared beef salad
Trim the beef fillet of excess fat and sinew. Mix the coriander and cumin seeds together with salt and pepper, lightly crush using a pestle and mortar or base of a heavy-based pan. Scatter the seasoned spices evenly over a plate.
Roll the fillets into the crushed spices to coat. Heat a large heavy-based sauté pan until hot. Lower the fillets into the pan and sear for 30 seconds on each side over a moderate to high heat. Remove from the pan, roll in the toasted sesame seeds and leave to rest for 5-10 minutes.
Meanwhile, whisk the ingredients for the dressing together and season to taste. Toss the mixed cress together with enough dressing to coat lightly. Using a very sharp knife, thinly slice the beef and divide between plates. Serve the sliced beef on a bed of the dressed salad and garnish with a touch more dressing and some pickled ginger. Serve immediately.