By Paul Gayler
This mustard and blue cheese dressing makes a good alternative to the olive oil and Parmesan cheese that normally accompany carpaccio of beef. To make a warm carpaccio, use thin steaks - about 5mm (¼ in) thick - and grill over a charcoal grill for about 1 minute per side.
Cut the beef fillet into wafer-thin slices across the grain. If you find it difficult to slice the meat this thinly, cut thicker slices, place them between 2 sheets of oiled cling film and beat out carefully with a rolling pin or meat mallet. Spread the slices in a single layer over 4 large serving plates. Sprinkle with the olive oil, coarse salt and some freshly ground black pepper.