Beef carpaccio, Japanese-style

1 Heat a frying pan over a medium heat. Rub oil all over eye fillet and season with salt and pepper. Sear for 45 seconds on all sides so the middle is still rare. Remove and set aside to rest for 10-15 minutes.

2 Lay a piece of plastic wrap (about an arm’s length) on the bench and wrap eye fillet in a round shape, twisting plastic ends to secure. Freeze wrapped eye fillet for at least three hours until hard.

3 Remove plastic wrap and slice eye fillet as thin as you can. If meat has been frozen overnight, allow it to thaw slightly for at least 15 minutes on the bench (it will be easier to slice. I found it needed to thaw for 30 to 45 minutes).

4 To make dressing, combine all the dressing ingredients.

5 Toss about 3 tablespoons dressing with carrot, radishes and spring onions in a bowl. To assemble each serving, lay slices of beef on a plate, slightly overlapping. Place some marinated vegetables in a pile behind beef. Spoon about 2 tablespoons dressing over beef. Serve immediately — beef will be at the perfect temperature, cold but not frozen (as the slices are so thin it will have thawed completely). Garnish with a sprig of coriander.

For a gourmet two-course dinner for four, serve this entrée before a main of Pan-fried fish with cauliflower purée and citrus caper salsa.