By Gary Rhodes
This dish originated in the 1950s and was named after the Italian painter, Vittore Carpaccio, known for the reds and whites in his work. It has now become a favourite starter across the world. Here is my version.
Trim the beef of any fat and sinew, which will leave you with 750–800 g (1½–1¾ lb) of meat.
Mix together all the marinade ingredients, reserving a few basil leaves to finish the dish. Roll th