Beef Carpaccio with Parmesan and Rocket

Ingredients

• 350 g beef fillet, well trimmed
• 60 g rocket
• 50 g Parmesan cheese, shaved
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp capers, drained, optional
• sea salt and freshly ground black pepper to taste

Method

1. Wrap the beef fillet tightly and place it in the freezer for about 30 minutes until very firm but not frozen solid.
2. Using a very sharp knife, slice the beef as thinly as possible.
3. Place the slices between sheets of baking paper and gently flatten them if necessary.
4. Arrange the beef in a single layer on chilled plates.
5. Drizzle lightly with lemon juice and olive oil.
6. Season with salt and freshly ground black pepper.
7. Scatter over the rocket, Parmesan shavings and capers if using.
8. Serve immediately.