Carpaccio con Salmoriglio

• 1 top-quality beef fillet, about 1.5 – 1.8 kg (3.½-4 lb), trimmed
• sea salt and freshly ground black pepper
• Thyme Salmoriglio

Preheat a grill to very hot. Rub the fillet with salt and pepper, then briefly grill, turning continuously to blacken the outsides, but making sure that the centre remains raw.

Slice the cold fillet into 1cm (½in) slices on a board. Using a large pointed cooking knife, press an