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Zaatar Crusted Tenderloin Carpaccio with Wild Thyme Salad & Pomegranate Vinaigrette

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500 grams Australian beef tenderloin filet
Sea Salt
Fresh Black Pepper
1 Tablespoon vegetable oil
2 Tablespoon Dried Zaatar Mix
Pomegranate Seeds To Garnish
For The Salad
1 bunch Wild Thyme
½ Shallot or Small Red onion, thinly sliced
½ cup Green olives, Pitted and Halved
For the Dressing
2 tablespoons Pomegranate Molasses
4 tablespoons Olive Oil
Juice of half a lemon
½ garlic clove, Crushed


1 Remove tenderloin from the fridge 30 minutes prior to cooking. Season with salt and pepper.Add olive oil and massage into the filet. Add the zaatar mix and rub to coat the meat
2 Heat olive oil in a pan over high heat. Add the tenderloin, reduce heat to medium high. Sear the meat for one minute, repeat on all sides. Remove the meat from the skillet. Let cool slightly and wrap tightly in plastic wrap. Place in the freezer until almost frozen or fully frozen.
3 When ready to plate, cut meat into thin slices. Place between two pieces of parchment paper and whack the meat with a chef’s mallet or rolling pin until super thin.
4 Mix all ingredients in a bowl. Add the dressing, reserving one tablespoon to serve on the meat if desired.
5 Arrange carpaccio slices on a chilled plate or serving platter with the salad. Garnish with fresh pomegranate seeds and serve immediately.