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Beef carpaccio with figs and rocket

Made at Daphne's | Serves 4

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Serves 4 as starter or light main course

350g beef fillet
3 anchovy fillets, finely chopped
1 clove of garlic, peeled and crushed
2 tbsp Dijon mustard
½ small bunch of flat leaf parsley, finely chopped
1 tbsp dried oregano
4 sprigs of thyme, leaves picked off and chopped
Sunflower oil for cooking
8 ripe figs, halved
100g wild rocket
A handful basil leaves
Extra virgin olive oil
Aged balsamic vinegar
Maldon salt flakes & freshly ground black pepper

Combine the mustard, anchovies and garlic in a bowl. Season and brush all over the beef fillet.

Mix the oregano, parsley and thyme together and roll the beef in herbs, pressing to cover evenly.

Heat a large frying pan till smoking. Add sunflower oil and seal the beef fillet all over, but make sure the beef remains rare. Take out of the pan and put aside to cool.

When cool, wrap the beef in Clingfilm, and roll the ends tightly together to form a tight cylinder. Chill in the fridge for about an hour.

Remove the Clingfilm and thinly slice with a sharp knife. Arrange on a large serving plate and place the fig halves, rocket and basil leaves on top of the beef. Drizzle with olive oil and aged balsamic (not too much), add a little seasoning and serve.

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