- 250g piece very best beef fillet (thin end)
For the dressing
- Juice of 3 juicy lemons
- 150 ml extra virgin olive oil
- 1 garlic clove, finely chopped
- 1 tablespoon salted capers, rinsed and chopped
- Pinch of chilli flakes
- Salt and freshly ground black pepper
- 125 g wild or cultivated rocket
- Shaved Parmesan, to serve
Chilling or lightly freezing the beef makes it firm enough to slice really thinly. As soon as the slices hit room temperature plates, they become meltingly soft. I have seen tuna, smoked salmon and smoked swordfish served this way in Italy. It makes a lovely fresh starter.
Trim the beef fillet of any membrane or gristle. Wrap tightly in cling film and place in the freezer for about 1 hour until just frozen but not rock solid.
Meanwhile, whisk the lemon juice, olive oil, garlic, capers, salt and pepper together until emulsified.
Unwrap the beef, slice thinly with a thin bladed sharp knife. Arrange the slices to completely cover the bases of four large dinner plates.
Spoon the dressing over the beef. Top with a tangle of rocket leaves and scatter with shaved Parmesan.
Copyright Maxine Clark