SUMAC BEEF CARPACCIO WITH BASIL OIL

PREP + COOK TIME 30 MINUTES (+ FREEZING) SERVES 6

500g beef fillet

1½ teaspoons ground sumac 2 teaspoons finely chopped thyme ½ cup (40g) shaved pecorino

¼ cup (25g) chopped walnuts, toasted ⅓ cup fresh micro red-veined sorrel

BASIL OIL

¼ cup firmly packed fresh basil leaves ½ cup (125ml) olive oil

1 tablespoon white balsamic vinegar

1 Place beef onto a board; season well with cracked pepper, some sea salt, the sumac and thyme, rubbing evenly all over. Using your hands, press beef into a thick log; roll up tightly in plastic wrap, twisting ends to tighten. Tie a knot in each end. Freeze for 6 hours.

2 Meanwhile, make basil oil.

3 Peel back half the plastic wrap from beef; using a sharp knife, slice beef as thinly as possible. Arrange the beef, in a single layer, on a large serving platter; season. Drizzle with basil oil; sprinkle with pecorino, walnuts and sorrel.

Serve immediately.

BASIL OIL

Place basil in a small heatproof bowl, pour boiling water over the leaves; stand for 5 seconds. Drain. Refresh basil in another bowl of iced water; drain well. Pat basil dry with paper towel. Heat oil in a small saucepan over low heat for 2 minutes. Remove pan from heat; stir in basil. Blend or process oil mixture with vinegar until smooth; season to taste.

Cover surface with plastic wrap.

“Sumac adds a deliciously tangy lemon flavour to this recipe. It can also be used with chicken or lamb, or even sprinkled over a salad.” Louise Patniotis, Food Editor, Food Studio