Active Time
30 MIN
Total Time
24 HR
Yield
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.

You May Like

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5