- 1 kg Beef Filletfresh tuna or salmon
- Black Pepperfreshly ground
- Olive Oil
- Basil Pesto
- Parmesan Shavings
- Lettuceor rocket
- Maldon Salt
Carpaccio is a popular starter served on a bed of greens. It is an extremely simple dish to prepare in your kitchen.
Rub salt and freshly ground black pepper all over the fillet. Heat a frying pan until it is very hot and add some olive oil. Quickly seal the meat on both sides over high heat, remove from the pan and allow to cool completely.
Wrap the cooled fillet tightly in clingfilm and place in the freezer for 2 hours until it is firm enough to be cut into extremely thin slices.
Use a very sharp knife to slice the fillet into paper-thin pieces. The meat will be frozen but don't be concerned as it will defrost quickly. Arrange the slices of meat on plates while they are still frozen. They are far easier to handle this way.
To serve; drizzle olive oil and basil pesto over the meat and season with Maldom salt and freshly ground black pepper. Sprinkle caper seeds and Parmesan shavings on top and, finally add a handful of baby lettuce leaves or rocket.