Beef carpaccio, fig and fennel salad

Step 1

Heat a large non-stick frying pan over high heat. Drizzle beef with oil and season to taste. Cook beef, turning occasionally, until just seared (5-6 minutes).

Step 2

Transfer beef to a tray and cool slightly. Roll beef tightly in plastic wrap and freeze until firm (2-3 hours).

Step 3

Meanwhile, for dressing, heat oil in a small saucepan over low heat until just warmed through (30 seconds). Place ginger and shallot in a small heatproof bowl; pour hot oil over. Add vinegar and stir to combine. Season to taste.

Step 4

Thinly slice beef across the grain and arrange on a platter. Top with fennel, figs and watercress. Serve drizzled with dressing. Scatter with peppercorns.