Beef Carpaccio
Beef carpaccio is raw fillet sliced so thin that it needs almost nothing added to it. Here the meat is pounded between sheets of cling film, then layered in olive oil with salt and pepper for half an hour, which seasons it right through. Toasted pine kernels add crunch, and shaved Parmesan adds a salty edge. It takes no cooking beyond the nuts, so the quality of the fillet is what you taste.
Instructions
Cut the beef fillet into very thin slices, about 2 mm thick. A sharp knife and a well-chilled piece of meat make this easier.
Lay a sheet of cling film on the work surface, arrange the beef slices on it and cover them with a second sheet of film. Flatten the slices with the back of a knife until they are thin and even.
Pour a small puddle of olive oil onto a large plate and lay a layer of beef over it. Season with salt and black pepper, then keep building layers in the same way until all the beef is used.
Cover the plate with cling film and leave the beef to marinate for half an hour.
While the beef rests, toast the pine kernels in a dry frying pan until they are lightly golden, then take them off the heat.
Transfer the beef to individual plates. Scatter over the pine kernels and shavings of Parmesan, and add a dash of truffle oil if you have it.
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