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Roasted squash & beef carpaccio
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Total Time:
1 hour 25 minutes
"Sear meat for flavorful, colorful beef carpaccio."
Ingredients:
  • 1 butternut or onion squash (1.2kg)
  • olive oil
  • 1 teaspoon fennel seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon dried red chilli flakes
  • 1 pinch of ground cinnamon
  • 150 g vac-packed chestnuts
  • 3 sprigs of fresh rosemary
  • 600 g piece of centre beef fillet in one piece
  • 1 heaped tablespoon Dijon mustard
  • 2 lemons
  • 6 handfuls of mixed salad leaves, such as mustard cress, radicchio, watercress
  • Parmesan cheese
Instructions:
  • Preheat the oven to 190°C/375°F/gas 5. Halve the squash, scoop out the seeds, and save a small handful. Fry the seeds with olive oil until golden. Set aside. Crush fennel, coriander seeds, dried chili flakes, salt, and pepper in a pestle and mortar. Cut the squash into wedges and place in a roasting tray. Sprinkle with spices and cinnamon, crumble chestnuts over the top, and drizzle with olive oil. Roast for 30 to 45 minutes until golden and soft. Sprinkle with salt and add the golden seeds. Chop rosemary with salt and pepper, then coat beef in the mixture. Sear beef in the hot pan for 1 to 1½ minutes on each side. Make the dressing by mixing mustard, olive oil, and lemon juice. Slice the beef thinly and arrange on a platter. Top with squash, chestnuts, seeds, and dressing. Serve with Parmesan for shaving over the top.

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