Beef Carpaccio is not the dish for everyone, it’s exquisite taste is only for a select few willing to try raw foods. It should only be made with the finest and freshest fillet mignon or tender cut of beef, from a reputable butcher or supermarket. It’s wonderful flavors are unique and go perfect with Your choice of wine.

Ingredients

• 12oz fillet mignon or similar tender cut of beef
• 3 tablespoons lemon juice (freshly squeezed)
• 1 tablespoon red wine vinegar
• 3fl oz extra virgin olive oil
• 2 tablespoons capers (gently squeezed)
• 7oz rocket leaves (rinsed and thinly sliced)
• 3oz Parmesan cheese (freshly grated or shaved)
• dry sea salt

Preparation

First wrap the beef in cling film and freeze for about 1 hour or until it’s firm. Next cut the beef across the grain into 1/8in slices. Put each slice between two sheets of cling film, and pound with a mallet or rolling pin, until it’s paper thin.  Roll the beef up in cling film once again, and chill for another hour.

To make the vinaigrette, whiz the lemon juice, vinegar, oil and salt in a blender until it’s smooth. Then pour into a small bowl, and stir in the capers. Arrange the beef slices in a single layer on one large serving plate or six individual plates.

Toss the rocket leaves with half the vinaigrette dressing. Then pile the rocket leaves on top of the beef and sprinkle with a little Parmesan cheese, and serve with a side of the remaining vinaigrette dressing.