Quick-Pickled Vegetables  

• ¼ cup rice vinegar
• ½ cup water
• 1 tbsp white granulated sugar
• 1/2 tsp fine sea salt
• 1 medium-sized carrot (sliced into matchsticks)
• 4-5 radishes (sliced into matchsticks)
• 1-2 baby cucumbers or ½ English cucumber (seeds removed, sliced into matchsticks)

Crostini

• 1 rustic baguette (sliced into 1.5-2 cm /0.6-0.8 inches thick slices)
• Olive oil (for toasting the baguette)

Filet

• 2 x Thick-Cut Filet
• 2 tbsp soy sauce
• 1 tsp lime juice
• Zest of ½ lime
• Cracked black pepper
• 2 tbsp neutral oil

To assemble

• Pâté
• Coriander (destemed)
• Chili (thinly sliced)

Quick-Pickled Vegetables

1. Combine rice vinegar, water, sugar, and salt in a small saucepan and bring to a simmer.
2. Pour the pickling liquid over the vegetables, and store in the fridge until ready to use.

Crostini

1. Heat a non-stick pan over medium heat and add the baguette slices. Allow to toast for 2-3 minutes on each side, until nicely browned.
2. Remove from the heat, but leave the bread in the pan to keep it warm.

Filet

1. Season defrosted Filet with soy sauce, lime juice, lime zest, and black pepper.
2. Heat neutral oil in a non-stick pan over medium heat. Add the Filets and cook for 3-4 minutes on each side, until browned and heated through.
3. Remove from the heat and slice into 7 slices.

Assembly

1. Spread the pâté on each piece of toasted baguette.
2. Top with the quick-pickled vegetables, Filet slice, coriander,G and chili.
3. Serve immediately.

‍