Serves 2

• 200g beef fillet
• 1 tbsp Dijon mustard
• 5g flatleaf parsley, chopped
• 5g coriander, chopped
• sea salt and black pepper

For The Dressing

• 35g crimson micro leaf salad,
• finely chopped
• 1 garlic clove, minced
• 1 anchovy fillet, mashed
• 1 tsp Dijon mustard
• ¼ cup olive oil
• squeeze of lemon juice
• 10 caper berries
• micro herbs, extra
• lemon wedges to serve

1 Place the beef fillet on a surface, brush with mustard. Mix together the chopped herbs and season well, sprinkle onto a surface and roll the beef in the chopped herbs to coat. Roll tightly in clingfilm and freeze for 3 hours, or until very firm.
2 For The Dressing in a small bowl mix together the micro herbs, garlic, anchovy and mustard, whisk in olive oil and a squeeze of lemon.
3 Remove beef from freezer and finely slice with a very sharp knife into thin slices, cover slices with cling wrap until ready to serve.
4 To serve Place the beef slices on a serving plate, drizzle with dressing, top with caper berries and extra micro herbs, season.

Text and image: Fairlady