Guest Chef Tom Niall prepares a classic Beef Carpaccio
Dust beef with pepper (optional) and wrap very tightly with cling film to form a cylinder. Tie off ends and place into freezer – approx. 2 hours. Your butcher should be able to wrap this for you.
Meanwhile toss roquette, cheese & olive oil together and put aside
Remove beef from freezer and unwrap slicing as you go. Its important that the slices are very thin, almost translucent. This is where a good sharp knife is best.
Lay beef slices, slightly overlapping in a clockwise direction on the plate leaving enough space in the middle for a small handful of the roquette salad.
Place salad in the middle of beef and serve immediately with wedges of lemon.
You will need a razor sharp knife
Make sure your chopping board is well cleaned
Keep beef chilled at all times
Serves: 4 people as a starter
Time: 3 hours