Beef Carpaccio

Serves: to serve 4

Prep Time: 15 Minutes

Ready In: 15 mins

12 oz - tenderloin (eye fillet) trimmed of all fat

- salt and pepper

4 tablespoons - extra virgin olive oil

2 tablespoons - fresh lemon juice

- rocket salad

2 tablespoons - shaved parmesan

First of all, slice the tenderloin as thin as you are able across the grain (if you get your tenderloin from a butcher and explain what you are using it for, he may offer to put it through his electric slicer for you and you can miss out the next step!).
Place a sheet of cling film onto a flat work surface then place some of the beef slices (very slightly overlapping) in the centre in a circle - about 4" (10cm) less than the diameter of the plates you will be using to serve the Carpaccio on. Place another piece of cling film over the top then, using a kitchen mallet, flatten the meat until it is wafer thin.
The meat will now be in a circle about 2" (5cm) smaller than the plates. Remove the top sheet of cling film, pick up the meat circle, along with the bottom sheet of cling film, turn it over and carefully place it (meat side down) onto the serving plate. Peel off the second piece of cling film and, if necessary, rearrange the meat in the centre of the plate (there should be about 1" (2.5cm) of plate showing all round). Repeat the whole operation for all four plates.
Season the meat on each plate with salt and freshly ground pepper to taste. Drizzle ½ tablespoon of olive oil over the meat on each plate, then spoon over a teaspoon or two of lemon juice. Heap a small handful of rocket salad in the middle of each plate, on top of the meat, then drizzle some more olive oil and lemon juice over the rocket. Sprinkle shaved Parmesan on top and serve with crusty bread.
If you feel inclined, there are lots of things you can garnish Carpaccio with - like finely sliced mushrooms, olives or capers. Also, instead of using olive oil, you could, for example use truffle oil or balsamic vinegar. Experiment and see what you like best.