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Susan Jung

This is a hearty version of beef carpaccio, with hand-sliced seared beef served with salad greens and strongly flavoured ingredients.
 1 piece (about 500g) beef tenderloin, chilled
 15ml olive oil
 For the salad and garnishes:
 150g mixed greens
 1 medium-sized red radicchio
 90ml extra virgin olive oil, plus extra for drizzling
 30ml fresh lemon juice
 30g toasted hazelnuts or pine nuts
 3 anchovies in oil, drained and patted dry
 1 tbsp capers, rinsed and patted dry
 1/4 red onion, cut into thin rings, rinsed in cold water and patted dry
 Maldon  sea salt and freshly ground black pepper
Remove the core of the radicchio then tear the leaves into bite-sized pieces. Rinse the greens and radicchio and dry in a salad spinner. Whisk the olive oil with the lemon juice. 
Cut the anchovy fillets into long, thin strips.
Fill a large bowl with iced water and lay a large sheet of plastic wrap on the work surface. 
Rub the olive oil into the beef. Heat a skillet (preferably cast iron) until it's very hot then sear the beef on all sides. (This should take less than five minutes.)
Remove the beef from the pan, wrap it tightly in cling film and plunge it into the bowl of iced water to stop the cooking. 
Remove the cling film then cut the beef into thin slices. 
Lay the slices around the perimeter of a large platter and add the anchovies, capers and onion. 
Sprinkle salt and pepper over the beef, then drizzle with extra virgin olive oil. 
Toss the greens and radicchio with just enough of the lemon-and-oil dressing to lightly coat the leaves then pile the salad into the centre of the plate. 
Scatter with the hazelnuts or pine nuts and serve immediately.



Country-style beef carpaccio