Carina Cooper

Evening Standard Cookery Writer

Fillet of beef with a herb-and-spice crust
Serves 2

THERE are three important things to remember for this recipe. It is vital to trim off any excess fat and sinew from the beef before you cook it. Secondly, the herbs have to be chopped up as finely as possible and, thirdly, you need a very sharp knife to do both these things. If you prefer fish to meat, this recipe works just as well with a tuna steak.

1 tbsp garlic, finely chopped
1 tbsp fresh ginger, finely chopped
1 tbsp fresh coriander, finely chopped
1 tbsp fresh parsley, finely chopped
1 tbsp aniseed, crushed
600g fillet of beef, all fat removed
salt
Sesame oil

l Mix the garlic, ginger, coriander, parsley and aniseed together in a bowl; add a pinch of salt
l Roll the whole piece of beef in the mixture, until the meat is completely coated on both sides
l Drizzle some sesame oil in a frying pan and place on a high heat. Sear the beef for a few minutes, so it browns on the outside but is pink in the middle
l Remove from the heat and slice thinly. Serve with a large green salad

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