Carpaccio

• 350 g (12 oz) piece of beef fillet, well-chilled
• 4 tablespoons extra virgin oli

Make sure that your piece of beef is extremely cold – this makes it easier to slice – then slice it very thinly with a very sharp knife. Place a little pile of meat on 4 serving plates. Then, quite simply, mix together the olive oil and lemon juice, drizzle it over the meat and sprinkle with some salt and freshly ground black pepper.

Arrange some rocket leaves on each plate, then scatte