Beef Carpaccio
Shavings of Parmesan or Manchego Toast points made from foccacia or melba toast
Sprigs of Italian parsley
Black Pepper, from a grinder
Sea salt, preferably from a grinder
The best Extra Virgin Olive Oil on hand
Juice of 1 Lemon, and zest
4 Servings 400 grams Beef Fillet (Tenderloin)
"Place the beef in the freezer to make it easier to slice. Don't freeze the meat-you just want to make it easy for slicing.

Remover the beef from the freezer and slice it thinly.

For extra thin slices place the meat between parchment paper or saran wrap and press with a rolling pin or meat hammer.

This can be done a few hours ahead of time if it is kept well wrapped and refrigerated.

Handle with care unroll onto the plate.

Season well with salt and pepper, sprinkle with oil then lemon juice and zest.

Garnish with a tiny delicate salad made of frise lettuce or aurgula or Italian parsley. Place toast points and cheese shavings to one side.