Active Time
30 MIN
Total Time
24 HR
Serves : 4
© Gentl & Hyers

How to Make It

Step 1    

In a small bowl, mix the salt with the peppercorns, all the seeds, the rosemary, and thyme. Spread evenly over the fillet, massaging the mix into the flesh; turn over and spread over the other side. Wrap with plastic wrap on a dish and refrigerate for 24 hours. Completely wipe the salt from the fillet but don’t rinse.

Step 2    

With a sharp knife, slice the fillet very thinly so the pieces look almost translucent, being sure to cut on the bias and against the grain.

Step 3    

Top the slices of fillet with a few slices of pickled almonds and sprinkle with salt. Drizzle with the lemon juice, Parmesan broth, and grapeseed oil. Scatter with small edible flowers if you like.

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