Beef carpaccio with rocket
Chill the fillet of beef by placing it on a baking tray in the fridge for an hour or so, then remove it and slice it widthways, as thinly as possible, using a very sharp knife.
Place each slice of beef on a piece of oiled cling film, then cover with another piece of oiled cling film - you can re-use these for each slice of beef. Roll gently with a rolling pin until the meat is paper thin. Peel the cling film off the top, then flip the meat over on to a plate, so that the lower layer of cling film is facing upwards. Gently peel away this piece of cling film.
If you want to prepare this an hour or two in advance, keep the beef slices covered with cling film in the fridge - with a sheet of cling film between each layer of beef to prevent the slices sticking together. Then, about 20 minutes before serving, take the beef out of the fridge to bring it back up to room temperature, removing all the cling film just before serving.
To serve, scatter the rocket leaves, the Parmesan shavings and the finely chopped olives over the slices of beef, then season with some salt and freshly ground black pepper. Drizzle with some extra-virgin olive oil and serve immediately with crusty bread.
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