Home Carpaccio of Beef

• 250 g beef fillet, cut from the tail end
• 4 tablespoons peppercorns
• approx. 150

If the meat’s been in the fridge, take it out a good ½ hour before cooking. Coarsely grind the peppercorns (see steak au poivre); again I use my pestle and mortar. Put a griddle (smooth side) or cast-iron pan on to get really hot. Brush the fillet all over with a little oil, then dredge to coat with the coarsely ground peppercorns.

Fill a bowl with ice