Ingredients
- 1 fillet steak, trimmed of all sinew
- 3tbs light creme fraiche
- 1 small shallot, peeled and finely diced
- ½tbs chopped tarragon
- 1tbs chopped chives or chervil
- 1tsp red wine vinegar
- Salt and black pepper
- 200g baby carrots, washed and trimmed
- 4 radishes, trimmed and sliced
- A drizzle of rapeseed oil
1 Place the steak into the freezer for 15 minutes, this firms it up and makes it easier to slice.
2 Cut the steak into six slices across its circumference.
3 Place three slices on to some parchment, slightly overlapping. Cover with another piece of parchment then bat out gently with a rolling pin until the beef is thin and even.
4 Repeat for the other slices, then chill the meat.
5 Mix the creme fraiche with the shallots, herbs and vinegar, then season.
6 Add the vegetables to the dressing then turn everything together to coat.
7 To serve, overturn the beef on to two plates and peel off the parchment.
8 Divide the vegetables between the plates, drizzle over the rapeseed oil, then serve with a few extra herbs to garnish.
