In mortar and pestle bash coriander seeds, mix in rosemary, salt, pepper and place mixture onto a board.
Roll and press beef fillet over mixture ensuring that the mix sticks to the meat.
In a hot pan or bbq, sear meat for 5 minutes until brown and slightly crisp on both sides.
Allow to rest for 5 minutes, slice finely.
Throw ginger sticks, chilli radish and coriander over beef.
Drizzle over Braggs and lime juice.
Serve.