Beef Carpaccio with Mushroom, Pear & Watercress

Prep Time: 15 minutes
Cook Time: 3 minutes
Beef Chilling Time: 3 hours (Freezing)
Servings: 4

Beef Carpaccio Recipe

500 g Ocean Beef Tenderloin, Eye Fillet
100 g oyster mushrooms or mushrooms of your choice
1 Nashi pear
Handful of watercress, rocket or similar salad greens
1 tbs black and white sesame seeds, lightly toasted
1 tbs crispy shallots
¼ cup sisho tips or leaves

For the dressing:

⅓ cup freshly squeezed lime or lemon juice
⅓ cup light soy sauce
2 tsp sesame oil
2 tsp mirin or sugar
1 tbs extra-virgin olive oil
1 shallot finely chopped
1 red chilli finely chopped (optional)


Heat a little oil in a fry pan on medium to high heat. Season eye fillet with salt and freshly ground black pepper and sear for 45 seconds on all sides, so the middle is still rare. Remove and set aside to rest (and cool) for 10 minutes. Lay a piece of cling film, about an arm’s length, out on the bench and wrap eye fillet up in a nice cylindrical shape, twisting the ends of the cling film to secure. Freeze wrapped eye fillet for at least 3 hours until very firm or overnight.

Remove cling film from eye fillet and slice very thinly with a sharp knife (slice as thinly as you can). Note: If it has been frozen overnight, allow it to thaw for 20 minutes on the bench so it is easier to slice.

To make the dressing, combine the lime or lemon juice, soya sauce, sesame oil, mirin or sugar, extra virgin olive oil, shallot and chilli. 
Place the greens, oyster mushrooms, nashi pear, bitter greens, into a bowl and spoon a couple of tablespoons of  dressing over the salad.

To serve:

Lay slices of beef in a circle on the plates, slightly overlapping. Place a handful of the salad in the centre of the beef slices. Drizzle more of the dressing around the outside of the plate. Sprinkle with the sesame seeds, crispy shallots, sisho and serve immediately.