Ingredients:
12 oz piece of thick beef fillet
10 g coarse ground Sichuan pepper
10 g coarse ground black pepper
10 g fine sea salt
2-3 tbsp sunflower/vegetable oil
Wild rocket leaves
Salad Dressing:
1 1/2 tbsp Thai fish sauce
3 tbsp water
1/2 tsp granulated sugar
1/2 tsp fresh lemon juice
1/4 arrowroot
Spring onion ( very thinly sliced )
Making:
Mix the Sichuan pepper, black pepper and salt together, save 1/2 a teaspoon of the mixture for the salad dressing and sprinkle the rest over the base of a large tray.
Brush the piece of beef fillet all over with the oil, then roll it in the mixture.
Heat a chargrill, cast-iron skillet or heavy-based frying pan until hot. Brush with a little more oil, then add the beef sear it on all sides. ( about 2 minutes each side )turning once or twice until it is richly browned all over but still very rare in the centre. Set aside to cool.
For the dressing, put the fish sauce, water, sugar, reserved salt and pepper mixture and lemon juice into a small pan and bring to the boil.
Mix the arrowroot with a tiny little amount of water, stir in and simmer for 1 minute. Pour into a small bowl and leave to cool.
Carve the beef across into thin slices and arrange it on 4 large plates, place a small pile of rocket leaves alongside, stir the spring onion into the dressing, spoon a little over the beef and a little more around the outside edge of each plate.
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