You can easily tell, by the number of posts on the site, that I'm new at this. Not cooking, just blogging. And new on social media. Except Instagram which I've been experimenting for a while now, I had no Facebook, Twitter or Pinterest until a few weeks ago. Do I have an explanation for this? Yes! A huge fear of online exposure! I don't know why because I have nothing to hide, I am a totally normal person. I had the idea of the cooking and recipe sharing blog for a long time but this annoying fear stopped me so far. This summer I rolled the ball. Fingers crossed! 

When it comes to cooking, these fears don't exist. I love to be bold and play with flavours. And the Beef Carpaccio with papaya and passion fruit dressing came to the table as a tasty play. It's a perfect dish for brunches, lunches or dinners, parties or gatherings with friend and family. Even the star of a fancy picnic. You have no limitations with the occasions. Just dare to try it and enjoy! It's Zelidecious! Let me know what you think of the combination!

Ingredients for 4:

• A nice piece of around 800 gr. of beef tenderloin;
• 2 tsp. sea salt flakes;
• 2 tsp. freshly ground pepper;
• 5 springs of chopped rosemary;
• 1 big papaya or 2 smaller pieces, peeled and sliced;
• 2 passion fruits;
• juice and zest from half of lemon;
• 2 tbsp. olive oil for dressing and extra olive oil for frying;

Method:

1. Preheat oven at 210'C.
2. In a bowl, mix together2 tsp.of salt, 2 tsp. pepper and the chopped rosemary.
3. Preheat a pan.
4. Rub the tenderloin with a few drops of olive oil and then coat with the rosemary, salt and pepper mix.
5. Fry the beef in the preheated pan for around 3 min. on each side, until you have a nice crust.
6. Move the beef into an oven proof tray and pop it in the oven for around 10 to 15 min.
7. With a meat thermometer, check the temperature inside the tenderloin, should be between 60-65'C. If not, leave it in the oven for a few more minutes and check again.
8. Let the piece of meat to rest until cool and then wrap it tight in plastic foil and freeze for 2 hours (you can leave overnight but make sure you take the meat out of the freezer with 1h before serving to have time to defrost).
9. Take out from freezer and thinly slice the beef.
10. In a bowl, wisk together the passion fruit, juice and lemon zest, 2 tbsp. olive oil, salt and pepper. 
11. On a large platter arrange the papaya slices, pour the dressing and top with the juicy beef carpaccio.