Carpaccio of Beef with Horseradish Sauce

2 beef fillet (about 200 g each)
1 Tbsp olive oil
1 Tbsp horseradish
4 Tbsp creme fraiche
1 lemon, juiced

Drizzle the beef fillets with the olive oil, and season well. Place
onto a hot griddle pan; sear for 1-2 minutes, on each side, or until the
beef is well colored and sealed.
Remove from the heat, allow to rest, before slicing into very fine
slices. This is an important step, allowing the meat to rest for several
minutes so that it can relax. If you slice immediately after cooking,
it will be tough.
Make the horseradish dressing by mixing together the horseradish,
creme fraiche and the juice of 1 lemon. Drizzle over beef slices.

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:Hexe


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