Seared Encrusted Carpaccio Of Beef-Salad with Asian flavors

This recipe is from Jamie Oliver. One of my most favorite chefs, right behind Rick Bayless.I have made this dish many times and always get rave reviews. This dish is easy to make and has a nice wow factor. I lay this on a bed of arugula and mixed greens and serve it on a large platter. This is the perfect dish for dinner on deck with friends. Serve with a crisp Sauvignon Blanc and you are set for a nice evening. I don't always use the rosemary. 

1 tablespoon heaping whole coriander, seeds, smashed  
1 handful rosemary, finely, chopped  
freshly ground black pepper and salt  
light sprinkling dried oregano  
3 1/2 pounds fillet of beef, buffalo, venison or elk
handful ginger, peeled, and, finely, sliced  
3 red or green chili, seeded, and, finely, sliced  
good handful radish, finely, sliced  
small handful coriander, leaves, picked, stalks, finely, sliced  
sesame oil  
soy sauce, to taste  
2 lime, juiced  

1. Pound the coriander seeds in a pestle and mortar, then mix the chopped rosemary, salt, pepper and oregano and sprinkle on a board or work surface.
2. Roll and press the fillet of beef over this, making sure the meat is completely covered with the coating. 
3. In a very hot, ridged pan, or on a barbecue, sear off the meat for around 5 minutes until brown and slightly crisp on all sides.
4. Remove from the pan.
5. Allow it to rest for 5 minutes before slicing as thinly as possible and lay the sliced beef on a large plate.  
6. Gather the ginger slices and slice finely across into little delicate matchsticks. 
7. Flick these randomly over the beef with the chiles, radishes and coriander.  
8. Drizzle with a small amount of sesame oil, some soy sauce and freshly squeezed lime juice.