Seared Encrusted Carpaccio of Beef

Prepare BBQ preheat.

Pound the coriander seeds in a pestle and mortar, then mix the chopped rosemary, salt, pepper and oregano and sprinkle on a board or work surface.

Roll and press the filet of beef over this, making sure the meat is completely covered with the coating.

In a very hot barbecue, sear off the meat for around 5 minutes until brown and slightly crisp on all sides.

Remove from the BBQ.

Allow it to rest for 5 minutes before slicing as thinly as possible and lay the sliced beef on a large plate.

Gather the ginger slices and slice finely across into little delicate matchsticks.

Flick these randomly over the beef with the chiles, radishes and coriander.

Drizzle with a very small amount of sesame oil, some soy sauce and freshly squeezed lime juice.