Beef Carpaccio

Cook time 20 minutes (+ 1 hour chilling)
Servings 4


250g piece of fillet of beef

2 tbsp baby capers

1/2 tsp pink peppercorns, crushed

1 small bunch wild rocket leaves

1 handful of freshly shaved parmesan

1 tbsp extra virgin olive oil

Lemon cut into wedges to serve

Pinch of salt

Thin bread sticks, to serve

Beef Carpaccio


Wrap the beef fillet in cling film and freeze for 1 hour (this will make slicing much easier).

Heat half the extra virgin olive oil in a small fry pan and add the capers and toss frequently until crisp. Remove and drain on paper towel.

Remove the cling film from the beef and thinly slice it. Between two pieces of baking paper, using a rolling pin, lightly pound the beef to thin out even more. Arrange 6 slices on four plates in one single layer and season very lightly salt. Sprinkle over capers and peppercorns followed by the rocket that has been dressed with a little lemon juice and oil. Drizzle extra oil over the top and garnish with parmesan, an extra lemon wedge and bread sticks.