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6
Easy
By Kit Chapman
Published 1995
Heat a heavy cast-iron pan over high heat, until very hot. Cut the beef fillet in half lengthways, and season with the salt, pepper, and oil. Sear in the very hot pan for 1 minute on each side, until charred on the outside but very rare in the middle. Allow to cool.
Place the celery, water, garlic and salt in a small pan. Bring to the boil, cover and simmer for about 5 minutes, or until