Carpaccio with Fig Puree Recipe:
1. Trim off any fat from the meat
2. Put the meat in a plastic and place it in the freezer for 30minutes
3. Blend the figs and the masala together in a liquidizer until the mixture is smooth
4. Cut the meat into paper thin slices across the grain using a very sharp knife and remove the tendons
5. Arrange the slices on 4 plates (the pieces should overlap each other)
6. On each plate, pour a spoon-full of the fig puree
7. Trickle a little olive oil on top of the slices and garnish with sections of the fresh fig
8. Serve immediately
List of ingredients required:
(serves 4 people)
8 to 12 oz (225 to 350g) fillet of beef
4 tablespoons masala or sweet sherry
4 large figs
4 tablespoons virgin olive oil (garnish)
4 fresh cut figs (garnish)
