Carpaccio of Beef

Tataki of tuna, where the fish fillet is seared on the outside, cooled and then served in slices - the main part being raw, but with the contrasting crust of the outside giving it textural interest - gave me an idea for this recipe. Treated in precisely the same way, best Scottish beef fillet yields the perfect meat to eat cold. There is no sense of it being raw, only succulent and melting. Presented on a salad of rocket dressed with truffled olive oil and with Parmesan cheese curls