Seared beef carpaccio with avocado and beetroot salad with citrus dressing

Ingredients

1.25kg/2.5lb beef fillet
6 medium red beetroot, trimmed and washed
1 tsp crushed black pepper
2 tbsp coriander seeds, crushed
1 tsp sea salt
1 tbsp dijon mustard
1 tbsp aged red wine vinegar
2 tbsp white wine vinegar
2 tbsp orange juice
2 tbsp lemon juice
200ml/7fl oz extra virgin olive oil
1 large banana shallot (or 2 normal ones)
3g/½ tsp lemon zest
2 tbsp freshly chopped chervil
2 firm, ripe avocados
chervil sprigs

Method

1. Place the beetroot in a pan of boiling, slightly salted water. Cook for about 30 minutes or until tender. Drain and set aside to cool a little.
2. Meanwhile, sprinkle a board or large flat plate with the coriander seeds, salt and freshly ground black pepper. Lightly paint the beef fillet with the mustard. Roll the beef in the seasoning to encrust it.
3. Heat a flat griddle or a non-stick frying pan until very hot. Add the beef and sear for about six minutes, turning regularly until browned and slightly crisp all over. Remove from the pan and allow to rest.
4. Peel the beetroot by just slipping them out of their skins and then cut them into a rough dice. Drizzle over the aged red wine vinegar.
5. In a bowl, whisk together the white wine vinegar, orange and lemon juice and olive oil. Add the chopped shallot and the lemon zest. Pour this dressing over the beetroot.
6. Cut the avocados in half lengthways, remove the stones and peel off the skin. Cut into ½cm/¼in slices and arrange on a large platter.
7. Spoon the beetroot and dressing over the avocado slices.
8. Slice the beef as thinly as you can and arrange on top of the avocado. Finish with several sprigs of chervil and serve immediately.