Beef Carpaccio

Ingredients

• 14 ozbeef fillet, in one piece, trimmed of all sinew
• 2 ozrocket
• 2 ozparmesan, shaved with a peeler
• 1/4 cupextra virgin olive oil, the best you have
• 1lemon, juice only
• 2 tbspcapers, rinsed
• 1 tspflaky salt
• 1/2 tspblack pepper, coarsely ground

Method

1. 1

   Wrap the fillet tightly in cling film and put it in the freezer for two hours, until it is firm all the way through but not frozen solid.

2. 2

   Unwrap it and cut the thinnest slices your sharpest knife will give you, cutting across the grain.

3. 3

   Lay each slice between two sheets of oiled cling film and tap it out with the flat of a heavy pan until it is almost translucent, then lay the slices over cold plates in a single layer.

4. 4

   Leave the plates at room temperature for ten minutes. Squeeze over the lemon, pour on the olive oil, and season with the salt and pepper.

5. 5

   Scatter the rocket, the shaved parmesan and the capers over the top and serve at once.